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Pesto Shrimp With Couscous With Parchment

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Ingredients

Adjust Servings:
1/3 cup low sodium chicken broth, hot
1/2 cup couscous, uncooked
1 teaspoon lemon zest (optional)
1/2 cup red bell pepper, chopped
1/2 cup onion, slivered
4 teaspoons olive oil
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper
8 ounces large shrimp, shelled and deveined
8 teaspoons sun-dried tomato pesto or 8 teaspoons basil pesto

Nutritional information

401.9
Calories
105 g
Calories From Fat
11.7 g
Total Fat
1.8 g
Saturated Fat
180.9 mg
Cholesterol
485.4 mg
Sodium
41.5 g
Carbs
3.5 g
Dietary Fiber
3.3 g
Sugars
31.2 g
Protein
290g
Serving Size

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Pesto Shrimp With Couscous With Parchment

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    Cuisine:

    What a beautiful dish! And boy, did I look like a pro with this. I've seen chefs on TV use this technique, so I was familiar with it. The shrimp steamed beautifully on a bed of couscous. I did saute the onions first (personal preference) and I added lemon zest to the shrimp before the pesto. It was an easy, impressive dish. used the microwave to heat the chicken stock in a measuring cup and mixed the couscous right into that, so there was very little cleanup. I will be making this again. Thanks so much for posting!

    • 54 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Pesto Shrimp With Couscous With Parchment Paper, Easy, delicious, and attractive Notice how the 2 pieces of parchment paper are cut into heart shapes Maybe could be part of a Valentines meal LOL! I put at least 8 shrimp (the 26-30 count size) in each packet Just remember that you need to be able to fold down the edges I usually omit the salt , What a beautiful dish! And boy, did I look like a pro with this I’ve seen chefs on TV use this technique, so I was familiar with it The shrimp steamed beautifully on a bed of couscous I did saute the onions first (personal preference) and I added lemon zest to the shrimp before the pesto It was an easy, impressive dish used the microwave to heat the chicken stock in a measuring cup and mixed the couscous right into that, so there was very little cleanup I will be making this again Thanks so much for posting!, Easy, delicious, and attractive Notice how the 2 pieces of parchment paper are cut into heart shapes Maybe could be part of a Valentines meal LOL! I put at least 8 shrimp (the 26-30 count size) in each packet Just remember that you need to be able to fold down the edges I usually omit the salt


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    Steps

    1
    Done

    Preheat Oven to 425 Degrees.

    2
    Done

    Put Couscous Into Medium Sized Bowl, Pour Broth Over, Cover and Let Stand For 5 Minutes.

    3
    Done

    Fold Two 15 Inch Square Pieces of Parchment Paper in Half; Cut Into Heart Shapes.

    4
    Done

    Add Bell Pepper, Onion, Oil, Salt, and Black Pepper to Couscous Mixture; Mix Well.

    5
    Done

    Unfold the Parchment Paper and Place Couscous Mixture on One Side of Each Sheet Next to the Fold.

    6
    Done

    Arrange Shrimp in a Single Layer Over Couscous Mixture; Top With Pesto.

    7
    Done

    Fold and Tightly Seal the Edges With Narrow Folds.

    8
    Done

    Place Packets on a Baking Sheet With Edges (just in Case Something Leaks) and Bake 14 Minutes.

    9
    Done

    Remove Packets from Oven and Transfer to Individual Serving Plates.

    10
    Done

    Cut Open Packets and Serve.

    Avatar Of William Garcia

    William Garcia

    Ramen master creating soul-warming bowls of noodle soup with complex flavors.

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