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Shrimp and Scallop Couscous Recipe
Shrimp and Scallop Couscous Recipe photo by Taste of Home

Shrimp and Scallop Couscous Recipe

Publisher Photo
When it comes to pleasing guests, this fast and filling seafood skillet is a “shore thing.” Round out the meal with garlic bread sticks. —Marvin Meuser Jr., Princeton, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 medium zucchini, julienned
  • 1 medium green pepper, julienned
  • 2 tablespoons olive oil
  • 3 plum tomatoes, chopped
  • 4 green onions, chopped
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 3 teaspoons chili powder
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked couscous or rice
  • Thinly sliced fresh basil leaves, optional

Nutritional Facts

1 cup (calculated without couscous) equals 201 calories, 9 g fat (1 g saturated fat), 88 mg cholesterol, 342 mg sodium, 11 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Directions

  1. In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired. Yield: 4 servings.
Originally published as Shrimp and Scallop Couscous in Taste of Home August/September 2010, p39

Nutritional Facts

1 cup (calculated without couscous) equals 201 calories, 9 g fat (1 g saturated fat), 88 mg cholesterol, 342 mg sodium, 11 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp and Scallop Couscous

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 30, 2013

My family loves this recipe. It has lots of fresh vegetables that make it colorful and full of flavor. A great recipe for summer

MY REVIEW
Reviewed Aug. 19, 2011

Boring! And a waste of shrimp and scallops. Sorry to be harsh. But we did not care for this at all.

MY REVIEW
Reviewed Jul. 15, 2011

Loved the flavors.

MY REVIEW
Reviewed Aug. 23, 2010

ver little flavor. Will use more herbs next time, maybe a regular onion instead of green onions, too.

MY REVIEW
Reviewed Aug. 23, 2010

We enjoyed this recipe and I thought it was easy to make. I accidentally used less tomatoes, but I still didn't feel that there was enough liquid in the pan to "boil" and "simmer" so I added water in to help the process. We used couscous which gave it fantastic texture.

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