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+-- Thread: couscous salad with marinated shrimp (/showthread.php?tid=19073)
couscous salad with marinated shrimp - jcadle - 05-23-2006
I make this before and it was wonderful. I want to make it again, but cannot find the recipe. Can someone help? I think it is in issue #44
Re: couscous salad with marinated shrimp - Bizymomma - 05-24-2006
Are you talking about the Peperonata shrimp with almond orange couscous? It's in Iss. 50/April 05.
If this is the one, let me know!
Re: couscous salad with marinated shrimp - cjs - 05-26-2006
Welcome to the forums, jcadle!! Good to see you - that shrimp dish sounds really good - how the heck did I miss that??
Re: couscous salad with marinated shrimp - cjs - 02-02-2008
Well, for heaven's sake, we never did post the recipes - these sound good!!!
Almond Orange Couscous
(Cuisine at home, April 2005, Issue 50, p. 35)
Makes: 2 Cups Total Time: 10 Minutes Rating: Easy
Prepare as Directed:
3/4 cup dry plain couscous
1 cup chicken broth
1 T. unsalted butter
Stir in:
1/4 cup sliced almonds, toasted
2 T. chopped fresh cilantro
1 T. orange zest, chopped
1/2 t. kosher salt
Related Recipes:
Peperonata Shrimp
Prepare couscous as on the package, using broth for the water and adding butter. Fluff with a fork.
Stir in almonds and seasonings. Almond Orange Couscous shown here with Peperonata Shrimp.
Nutrition Information (Per 1/2 cup):
204 calories 30% calories from fat 7g total fat 30g carb. 321mg sodium 3g fiber
----
Peperonata Shrimp
(Cuisine at home, April 2005, Issue 50, p. 34)
Makes: 4 Cups Total Time: 45 Minutes Rating: Easy
Roast;
2 large red bell peppers (or 2 cups bottled roasted red bell peppers, thinly sliced)
Heat:
2 T. olive oil
Dust with Flour; Saute:
1 1/2 lb. large shrimp, peeled, deveined
2 T. all-purpose flour
Add; Saute 3 Minutes:
1 1/2 cups red onion, sliced
1 T. garlic, minced
Add; Bring to a Boil; Simmer:
1/2 cup chicken broth
1/3 cup white wine vinegar
2 T. sugar
2 T. fresh lemon juice
Stir in:
1 t. kosher salt
1 t. lemon zest, minced
1/2 t. red pepper flakes
Garnish with:
2 T. thinly sliced fresh basil
Related Recipes:
Almond Orange Couscous
Roast peppers over a gas flame or under a broiler until blackened and blistered on all sides, about 15–20 minutes. Let steam in a resealable plastic bag for 10 minutes, then peel, seed, and thinly slice.
Heat oil in a saute pan over medium-high heat.
Dust shrimp with flour, then saute 3 minutes; remove from pan.
Add onion and garlic; saute 3 minutes, stirring occasionally.
Add broth, vinegar, sugar, and lemon juice; bring to a boil and simmer 5 minutes.
Stir in salt, zest, and pepper flakes along with the roasted peppers. Add shrimp back to the pan and simmer until warm.
Garnish each serving with basil.
Note: Peperonata Shrimp shown here with our Almond Orange Couscous.
Nutrition Information (Per cup):
342 calories 27% calories from fat 10g total fat 24g carb. 844mg sodium 1g fiber