Ingredients
-
1
-
1
-
4
-
1
-
1/2
-
1/4
-
1/2
-
1
-
1 1/4
-
2/3
-
1/3
-
1/4
-
1
-
-
Directions
Egyptian Toasted Pine Nut Couscous With Garlic Shrimp, A delicious way to use shrimp Posted for Zaar Worid Tour III, AWESOME AWESOME AWESOME very easy to make i didn’t have couscous so used brown rice it was a beautiful looking plate and tasted wonderful will make many more times, DH and I made this recipe upon the recommendation of a friend and really enjoyed it It was very easy to make and the flavor was delicious! I added this to my list of keepers Thanks for posting!
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Steps
|
1
Done
|
Peel, Devein and Rinse Shrimp If Needed, and Then Pat Dry. |
|
2
Done
|
Place Shrimp in a Large Self-Sealing Plastic Bag. |
|
3
Done
|
Add Oil, Garlic, Tarragon, Thyme and Old Bay Seasoning and Seal Bag. |
|
4
Done
|
Gently Turn and 'massage' the Bag to Coat the Shrimp With the Marinade. |
|
5
Done
|
Refrigerate For at Least One Hour. |
|
6
Done
|
Prepare the Couscous According to the Package Directions, Substituting the Chicken Broth For the Water. |
|
7
Done
|
Stir the Pine Nuts and Onions Into the Couscous and Set Aside. |
|
8
Done
|
Combine the Lemon Juice and Butter in a Bowl, and Set Aside. |
|
9
Done
|
Saute the Shrimp in a Large Skillet With the Marinade Over Medium Heat For 3 to 5 Minutes or Until Shrimp Turns Opaque( Do not Overcook or the Shrimp Will Be Tough). |
|
10
Done
|
Pour Half of the Butter Over the Shrimp. |
|
11
Done
|
to Serve, Divide the Spinach Among Individual Bowls. |
|
12
Done
|
Spoon the Couscous Onto the Spinach. |
|
13
Done
|
Arrange the Shrimp on the Couscous and Pour the Remaining Lemon Butter Over Everything. Sprinkle With Shredded Parmesan. |
