Ingredients
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1 lb large shrimp (fresh or frozen)
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1 tablespoon olive oil
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4 garlic cloves, minced
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1 teaspoon dried tarragon, crushed
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1/2 teaspoon dried thyme, crushed
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1/4 teaspoon Old Bay Seasoning (or celery salt)
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1/2 cup pine nuts, toasted
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1 (5 5/8 ounce) package couscous
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1 1/4 cups chicken broth
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1/3 cup lemon juice
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1/4 cup melted butter
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1 (6 ounce) package Baby Spinach
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shredded parmesan cheese
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2/3 cup sliced green onion
Instructions
- Peel, devein and rinse shrimp if needed, and then pat dry.
- Place shrimp in a large self-sealing plastic bag.
- Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag.
- Gently turn and 'massage' the bag to coat the shrimp with the marinade.
- Refrigerate for at least one hour.
- Prepare the couscous according to the package directions, substituting the chicken broth for the water.
- Stir the pine nuts and onions into the couscous and set aside.
- Combine the lemon juice and butter in a bowl, and set aside.
- Saute the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( Do not overcook or the shrimp will be tough).
- Pour half of the butter over the shrimp.
- To serve, divide the spinach among individual bowls.
- Spoon the couscous onto the spinach.
- Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan.