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Lemon Shrimp Over Caper Couscous

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  Large shrimp 1 Pound, shelled and deveined (About 455 G, 31-35 Pound Each Raw)
  Garlic 2 Clove (10 gm), minced (Or Pressed)
  Dried oregano 1⁄4 Teaspoon (3/4 Tsp Chopped Fresh Oregano)
  Lemon peel 1⁄2 Teaspoon, grated
  Pepper 1⁄8 Teaspoon
  Dry sherry 30 Milliliter (2 Tbsp)
  Cornstarch 1 Tablespoon
  Fat free reduced sodium chicken broth 470 Milliliter, reduced (2 Cups)
  Asparagus 8 Ounce (230 G)
  Red bell pepper 6 Ounce (1 Medium Or 170 G)
  Couscous 185 Gram (1 Cup)
  White distilled vinegar/Seasoned rice vinegar 30 Milliliter
  Sugar 1 Teaspoon
  Canned capers 2 Tablespoon, drained
  Olive oil 15 Milliliter (1 Tbsp)
  Lemon wedges 4
  Oregano leaves 1 Tablespoon (To Garnish)

1. In a large bowl, mix shrimp, garlic (if used) chopped oregano, 1/4 teaspoon of the lemon peel, and pepper. Set aside; stir occasionally.
2. To prepare sauce, in a small bowl, combine sherry and cornstarch; stir until blended. Stir in 1/2 cup (120 ml) of the broth; set aside.
3. Snap off and discard tough ends of asparagus; cut spears into 1/2-inch (1-cm) diagonal slices and set aside. Seed bell pepper, cut into thin strips, and set aside.
4. In a 3- to 4-quart (2.8- to 3.8-liter) pan, combine remaining 1 1/2 cups broth and remaining 1/4 teaspoon lemon peel. Bring to a boil over high heat; stir in couscous. Cover, remove from heat, and let stand until liquid has been absorbed (about 5 minutes). Stir in vinegar and capers. Keep couscous warm; fluff occasionally with a fork.
5. In a wide nonstick frying pan or wok, combine asparagus, bell pepper, and 1/3 cup (80 ml) water. Cover and cook over medium-high heat until asparagus is almost tender to bite (about 3 minutes). Uncover and stir-fry until liquid has evaporated. Remove vegetables from pan and set aside.
6. Heat oil in pan. When oil is hot, add shrimp mixture and stir-fry for 2 minutes. Stir sauce well and pour into pan; then return asparagus and bell pepper to pan. Cook, stirring, until sauce boils and thickens slightly and shrimp are just opaque in center; cut to test (1 to 2 more minutes). Remove from heat.
7. To serve, spoon couscous onto a rimmed platter; top with shrimp mixture. Offer lemon wedges to squeeze to taste; garnish with oregano sprigs

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1563 Calories from Fat 225

% Daily Value*

Total Fat 25 g39%

Saturated Fat 4 g20.2%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 1919.2 mg80%

Total Carbohydrates 198 g66.1%

Dietary Fiber 21.2 g84.9%

Sugars 16.8 g

Protein 128 g256.8%

Vitamin A 164.7% Vitamin C 449.6%

Calcium 42.3% Iron 112.3%

*Based on a 2000 Calorie diet

Lemon Shrimp Over Caper Couscous Recipe