BBQ Shrimp with Kale and Parmesan-Herb Couscous
This delicious and nutritious dish can be prepared in less than 30 minutes. Pan-fried shrimp with a tangy BBQ sauce are paired with sides of kale sautéed with garlic and olive oil and couscous prepared with Parmesan cheese and fresh herbs. This dish is perfect for a weeknight meal or a special occasion.
Category: Mains
Source: www.eatingwell.com
Equipment
| Saucepan | |
| Frying pan | |
| Mixing bowl |
Ingredients
| Chicken broth | |
| Poultry seasoning | |
| Couscous | |
| Parmesan | |
| Butter | |
| Olive oil | |
| Kale | |
| Water | |
| Clove garlic | |
| Red pepper | |
| Salt | |
| Shrimp | |
| Barbecue sauce |
Instructions
Combine broth and poultry seasoning in a saucepan over medium-high heat. Bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork, then stir in Parmesan and butter. Cover to keep warm.
Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add kale and cook, stirring, until bright green, 1 to 2 minutes. Add water, cover and cook, stirring occasionally, until the kale is tender, about 3 minutes. Reduce heat to medium-low. Make a well in the center of the kale and add 1 tablespoon oil, garlic and crushed red pepper; cook, undisturbed, for 15 seconds, then stir the garlic oil into the kale and season with salt. Transfer to a bowl and cover to keep warm.
Add the remaining 1 tablespoon oil and shrimp to the pan. Cook, stirring, until the shrimp are pink and curled, about 2 minutes. Remove from heat and stir in barbecue sauce. Serve the shrimp with the kale and couscous.
Nutrition
| Serving size: | 310.9 |
| Energy: | 408.9 |
| Ratio: | 1.3 |
| Carbohydrate: | 30.6 |
| Fat: | 75.3 |
| Protein: | 32.2 |
| Saturated fat: | 5.3 |
| Sodium: | 878.9 |
| Sugar: | 7.1 |