Dijon Shrimp and Couscous with Peas

Tri-City HeraldSeptember 8, 2013 

FOOD QUICKFIX MCT

Shrimp in a tangy mustard sauce is a quick summer dish.

MCT

The cover of the Food & Wine section Sept. 11 will feature Panzanella Potluck. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.

DIJON SHRIMP

Ingredients

3/4 pound peeled, deveined shrimp
1 teaspoon olive oil
1/2 cup dry sherry
5 tablespoons Dijon mustard
1 tablespoon heavy cream
Freshly ground black pepper
2 tablespoons snipped chives

Instructions

Rinse, drain and pat shrimp dry. Heat a nonstick skillet over medium-high heat and add oil. Add shrimp to the pan and saute 1 minute. Remove to a dish. Add sherry to pan and simmer 30 seconds.

Add mustard and cream to pan. Mix well and taste. Return shrimp to pan for 30 seconds. Add pepper to taste.

To serve, spoon shrimp over couscous and Sprinkle chives on top. Makes 2 servings.

Per serving: 342 calories (25 percent from fat), 9.5 g fat (2.7 g saturated, 3.9 g monounsaturated), 268 mg cholesterol, 36.5 g protein, 10.9 g carbohydrates, 1.4 g fiber, 685 mg sodium.

COUSCOUS WITH PEAS

Ingredients

3/4 cup water
1/2 cup couscous
1 cup frozen petite peas
2 teaspoons olive oil Salt and freshly ground black pepper

Instructions

Place water on to boil. As soon as it boils, remove from the heat and add the couscous and peas. Cover with a lid and let sit 5 minutes. Fluff with a fork and add oil, and salt and pepper to taste. Place the lid back on the saucepan to keep warm until shrimp are ready. Makes 2 servings. Per serving: 258 calories (18 percent from fat), 5.0 g fat (0.7 g saturated, 3.4 g monounsaturated), no cholesterol, 9.3 g protein, 43.4 g carbohydrates, 5.2 g fiber, 85 mg sodium.

From: MCT Information Services

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