Recipe adapted from:
Taste of Home Healthy Cooking Cookbook 2010
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon chopped shallot
2 garlic cloves, minced
3 tablespoons olive oil, divided
1 cup chopped zucchini
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons capers, drained
3 cups fresh baby spinach
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups uncooked couscous
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1/2 cup crumbled feta cheese, divided
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese. Yield: 6 servings.
Notes & Tips:
This was really great. I didn't have any zucchini, so I used large chunks of mushrooms instead. I left out the sundried tomatoes, b/c for some reason I don't think they ever taste right when I use them at home. And lastly I didn't realize I didn't have enough couscous, so I just used less. I def. think it's important to have enough couscous, but oh well, it still got the thumbs up from Mat.
1 cup equals 385 calories, 11 g fat (2 g saturated fat), 143 mg cholesterol, 619 mg sodium, 41 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.