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Wednesday, June 3, 2015

Lemon Garlic Shrimp with Asparagus Couscous

It's been way too long since I've shared a recipe with you guys! So when I saw this one in our Weight Watchers Weekly booklet I knew I needed to give it a try. 

  • 4 Cups Low Sodium Chicken Broth
  • 1 Cup uncooked Whole-Wheat Couscous
  • 4 Cups Asparagus, cut
  • 2 Tsp Extra-Virgin Olive Oil, divided
  • 1 Pound Shrimp, peeled and deveined
  • 1 large Shallot, minced
  • 2 Tbsp Garlic, minced
  • 1/8 Tsp Crushed Red Pepper Flakes
  • 1 Tsp fresh Lemon Juice
  • 1 Tsp Lemon Zest
  • 3 Tbsp fresh Basil, minced

  • In a medium saucepan, bring 2 cups chicken broth to a boil over high heat
  • Add couscous and asparagus to pan; cover, reduce heat to low and cook about 8 minutes
  • Remove from heat, set aside
  • Meanwhile, in a large sauté pan, heat 1 teaspoon of oil over medium-high heat
  • Add shrimp and cook until lightly seared and cooked through, about 2 to 3 minutes per side
  • Remove from pan to a plate
  • Add remaining oil, shallot, garlic and red pepper flakes to pan; cook, stirring a few times, 1 minute
  • Add remaining 2 cups of chicken broth and scrape up any bits left in the bottom of the pan
  • Increase heat to high and cook, stirring occasionally until reduced to a thick sauce about 10 to 15 minutes
  • Add shrimp back to pan
  • Stir in lemon juice, zest and basil
  • Place a serving of the couscous onto a plate and top with a portion of the shrimp.

Serves 4. Weight Watchers 9 Points Plus per serving

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