Lemon-Garlic Shrimp With Israeli Couscous & Broccoli
Last night I decided to make a recipe from my Weight Watcher Weekly handout and it was nothing short of delicious. It’ll definitely be added to the rotation for future meals! Therefore, I wanted to share it with you. I am always looking for more ways to get fish and shrimp onto our meal plans. We eat chicken A LOT! 😉
Lemon-Garlic Shrimp with Couscous and Broccoli
{Weight Watchers Weekly ~ May 10-16, 2015}
4 cups low sodium chicken broth, divided
1 cup uncooked Israeli couscous {got it at Trader Joe’s}
4 cups broccoli florets {got it pre cut in a bag}
2 tsp EVOO, divided
1 pound large shrimp, peeled & deveined
1 large shallot, minced
2 tbsp minced garlic
1/8 tsp red pepper flakes, or to taste
1/4 cup dry white wine {I used Chardonnay}
1 tsp fresh lemon juice
1 tsp grated lemon zest
3 tbsp minced fresh basil {I used thyme}
Directions:
In a medium saucepan, bring 2 cups broth to a boil over high heat. Add couscous and broccoli to pan; cover, reduce heat to low, and cook until broccoli is tender and couscous is cooked, about 8 minutes. Remove from heat and set aside.
Meanwhile, in a large nonstick sauce pan, heat 1 tsp oil over medium-high heat. Add shrimp and cook, flipping once, until lightly seared and cooked through, about 2-3 minutes per side; remove to a plate.
Add remaining teaspoon oil , shallot, garlic, and hot pepper fakes to pan; cook, stirring a few times, 1 minute. Add wine; stir and scrape up browned bits from the bottom and sides of pan. Add remaining 2 cups broth and increase heat to high; cook, stirring occasionally, until reduced to a thick sauce, about 10 to 15 minutes. Add shrimp to pan; stir in lemon juice, lemon zest and basil.
To serve, spoon shrimp over couscous-broccoli mixture. Yields about 3 1/2 oz shrimp and 1 cup couscous-broccoli mixture per serving. {4 servings, 9 pointsplus/serving}
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I hope you enjoy.
Happy Monday!
