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
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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!
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Welcome to the forums, jcadle!! Good to see you - that shrimp dish sounds really good - how the heck did I miss that??
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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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
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com |
couscous salad with marinated shrimp
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