(nutritional values are listed where possible)
From: Cooking Light (altered slightly) Submitted by: Steph:0)
Serving Size : 4
1 cup water
3/4 cup couscous -- uncooked
1 1/4 pounds shrimp
1/2 cup red pepper (sweet) -- chopped
1 tablespoon parsley
1/2 tablespoon basil
2 tablespoons green onion -- chopped
2 teaspoons grated lemon rind -- fresh --not dried
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon pepper
1. Bring water to boil; stir in couscous. Remove from heat. Cover; letstand 5 minutes or until tender and liquid is absorbed. Fluff with a fork.
2. If shrimp needs to be cooked or thawed, do so now. Peel and coarsley chop shrimp.
3. Add shrimp and sweet pepper to couscous. Combine parsley and remaining ingredients. Add to couscous mixture and toss well. Cover and chill.
4. Serve cold.
Serving Size : 4
Units: Each 1 cup serving is 6.
From: Cooking Light- 01/01/02
Submitted by: Steph:0)
Instead of using skewers, I simmered it in the marinade in a fry pan for 10 minutes, and then served over rice. The flavor is a bit too strong this way, so reduce the ginger, pepper and green onion maybe.
Very easy and good! Oh --and I left out the cilantro --yuck!
1/2 cup fresh orange juice (about 2 oranges)
2 Tbs minced green onion
1 Tbs minced peeled fresh ginger
1 Tbs minced fresh cilantro
2 Tbs rice vinegar
2 Tbs low-sodium soy sauce
1 Tbs vegetable oil
2 tsp grated orange rind
1 minced hot red chile (optional)
1 lb large shrimp, peeled and deveined
2 oranges, peeled, cut in half and quartered
Cooking spray
1. Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes.
2. Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 (8-inch) skewers.
3. Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.
Servings: 8
Nutrition Facts
Serving size: 1 skewer
Calories 104, Total Fat 2.8 g, Cholesterol 86 mg, Sodium 218 mg, Carbohydrates 7.4 g, Dietary Fiber 1 g, Protein 12.2 g
Submitted by: Stephanie K
1/2 cup or so dry white cooking wine
green onions or shallots
1 can crushed tomatoes (28 oz can)
scallops and shrimp or any other seafood that you have on hand, I have put tuna but usually make it with scallops and/or shrimp.
mushrooms
pices (oregano, Adobo, garlic powder, onion powder, chilli powder, italian seasoning, chef to use poetic license)
I just spray the pan with olive oil flavored Pam and sautee the scallop until the outside get slightly browned. Sprinkle the scallops with seasoning. I use Adobo but you could do just a dash of salt and pepper or whatever. I prefer to sautee them over a high heat so that they get seared rather than cooked through which makes them rubbery IMO but some people like them that way. If you prefer them cooked through, just sautee them over medium heat instead. Then I remove the scallops and without washing the pan, I add more cooking spray and sautee the green onions/shallots (depending on what I have on hand). Once they are well softened, I add the white wine and let it cook off somewhat before adding the mushrooms and then finally the crushed tomatoes. I add the spices mentioned above to taste. Once the spices are well incorporated and the mushrooms are cooked through, I add the scallops/shrimp back to the pan and let it simmer for a few minutes. Then, pour over pasta and voila! Seafood Marinara in 20 minutes. You could also add peppers to thicken it up and call it mariners stew if you would rather skip the pasta. I usually serve it over whole wheat pasta that I buy freshly homemade from our local Italian shop, yummy! I hope that helps!