Chef Mom

I've collected these recipes from family members, out-of-print cookbooks, magazines, and the backs of food cartons. I've modified quite a few of them and, I think, made them even better. I only put my family's favorites on this site, because I'd like for my friends to have as many good food memories as we do. Enjoy...

Thursday, November 17, 2005

Garlic Shrimp on Couscous

I just tried this recipe two nights ago and it is fabulous. It's definitely special enough to serve to company, but easy and fast enough for your family. It also reheats well. Some of the ingredients sound slightly exotic, but I was able to find all of them in my oh-so-standard supermarket.


1 1/2 lbs. (31/40) shrimp, peeled and deveined
1 Tablespoon olive oil
4 cloves garlic, minced
1 teaspoon dried tarragon, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon Old Bay seasoning or celery salt
1 (5.6 oz) package toasted pine-nut-flavored couscous
1 soup can chicken broth
1 (8 oz) jar oil-packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 (6 oz) package fresh baby spinach
12 pitted olives, halved (optional)
1 Tablespoon fresh parsley (optional)
Shredded Parmesan cheese


-Place shrimp in large self-sealing plastic bag or large bowl. Add oil, garlic, tarragon, thyme and Old Bay. Toss shrimp in mixture to coat evenly. Marinate in refrigerator for one hour.
-Prepare couscous according to package directions, using 1 1/4 cups chicken broth in place of water. Stir tomatoes and onions into couscous. Set aside.
-In bowl, combine lemon juice and melted butter. Set aside.
-In a large skillet, cook and stir shrimp with marinade over medium heat for 3-5 minutes or until shrimp turn opaque.
-Pour half of butter mixture over shrimp.
-Line bottoms of individual bowls with baby spinach. Spoon couscous mixture over spinach. -To serve, arrange shrimp on couscous, spoon remaning butter mixture over all. Sprinkle with olives, parsley and Parmesan if desired.

Yield: 4 servings


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