So we are getting to our first month here in Colorado Springs and we are still loving it! After getting everything unpacked, well almost everything, our new apartment is really starting to feel like home. It's so nice coming home to our own place and making dinner together. I have been waiting an entire year to make dinner with my better half again! Okay done with the sappy stuff lets get to the food. :)
This is a great light dinner or quick lunch. Shrimp, with tomatoes and a crunchy flavorful bread crumb topping. So easy, yet delicious! We paired it with a mound of scallion coucous, just adding another layer of flavor. If you are in a rush on a weeknight, just get going on this. Takes almost no time at all!
Shrimp w/ Tomatoes & Scallion Couscous
Cookinglight Magazine Jan/Feb 2011
Ingredients:
Shrimp:
1 1/2 cup bread crumbs (or 3oz french bread in processor)
1/2 cup finely chopped fresh parsley
2 garlic cloves, minced
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 medium tomatoes, cut into 1/4-in thick slices (about 1lb)
2 tablespoons balsamic vinegar
Couscous:
3/4 cup low-sodium chicken broth
1/2 water
3 green onions, chopped
1 cup whole wheat couscous
Directions:
- Preheat oven to 450º.
- Combine breadcrumbs, parsley, and garlic. Heat 1 tablespoon butter and 1 tablespoon oil in large skillet over medium-high heat. Add breadcrumb mixture; cook 3 minutes or until golden brown and garlic is fragrant, stirring frequently.
- Coat bottom of a 13x9-in baking dish with remaining 1 tablespoon oil. Arrange shrimp in a single layer in bottom of dish; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with 3/4 cup breadcrumb mixture; top with tomato slices. Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with remaining 3/4 cup breadcrumb mixture; dot with remaining 1 tablespoon butter. Bake at 450º for 12 minutes or until the shrimp are done.
- While shrimp is cooking, bring chicken broth and water to a boil. Gradually stir in 1 cup couscous; remove from heat and cover for 5 minutes. Fluff couscous with a fork; stir in scallions.
- When shrimp are done, drizzle with vinegar.
Serves 6.
Nutrition: (shrimp w/o couscous) Calories 364; Fat 16.5g; Protein 37.1g; Carb 16g; Cholesterol 274mg
