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Shrimp Scampi with Lemon Couscous Recipe

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With just a few minutes of prep work, this makes an eye-catching entree. “I sometimes add a handful of halved grape tomatoes to the pan during the last minute of cooking,” says Diana Santospago of Isle au Haut, Maine. “It’s a very pretty, tasty dish.”

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6 Servings
Prep/Total Time: 20 min.

Ingredients

1 cup chicken broth
3 tablespoons lemon juice, divided
1 cup uncooked couscous
5 tablespoons butter, divided
3 tablespoons minced fresh parsley, divided
1 teaspoon grated lemon peel
2 tablespoons Crisco® Pure Olive Oil
1-1/2 teaspoons minced garlic
2 pounds cooked jumbo shrimp, peeled and deveined
1/3 cup white wine or additional chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Asiago cheese

Directions

In a small saucepan, bring broth and 1 tablespoon lemon juice to a boil. Stir in couscous, 1 tablespoon butter, 1 tablespoon parsley and lemon peel. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed.
Meanwhile, in a large skillet, stir oil and remaining butter over medium-high heat until butter is melted. Add garlic; cook and stir until tender. Add shrimp; cook for 1 minute on each side or until shrimp turn pink.
Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 379 calories, 17 g fat (8 g saturated fat), 254 mg cholesterol, 624 mg sodium, 25 g carbohydrate, 1 g fiber, 30 g protein.

Shrimp Scampi with Lemon Couscous published in Simple & Delicious May/June 2007, p28

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