Gingery Shrimp and Couscous

Gingery Shrimp and Couscous
Quentin Bacon
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1
10-ounce box (1 1/2 cups) couscous
1
tablespoon
olive oil
1
large yellow onion, finely chopped
3
cloves garlic, finely chopped
3
tablespoons
finely chopped ginger
1
cup
white wine
1
pound
shrimp, peeled and deveined
8
ounces
snow peas, cut in half on the diagonal
1/3
cup
fresh cilantro, roughly chopped
1/2
teaspoon
kosher salt
1/4
teaspoon
black pepper

Directions

  1. Cook the couscous according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
  3. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.
  4. Nestle the shrimp in the onion mixture and simmer for 2 minutes.
  5. Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.
  6. Divide the couscous among bowls. Spoon the shrimp and snow peas on top.
Kate Merker
May 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 14 %
  • Fat 8 g
  • Sat Fat 0 g
  • Cholesterol 172 mg
  • Sodium 419 mg
  • Carbohydrate 65 g
  • Fiber 5 g
  • Sugar 4 g
  • Protein 34 g
What does this mean? See Nutrition 101.