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Gingery Shrimp and Couscous

Photo: Quentin Bacon
Prep time 30 mins
Yield Makes 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 tablespoons finely chopped ginger
  • 1 cup white wine
  • 1 pound shrimp, peeled and deveined
  • 8 ounces snow peas, cut in half on the diagonal
  • 1/3 cup fresh cilantro, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 10-ounce box (1 1/2 cups) couscous

Nutrition Information

  • calories 499
  • caloriesfromfat 14 %
  • fat 8 g
  • satfat 0 g
  • cholesterol 172 mg
  • sodium 419 mg
  • carbohydrate 65 g
  • fiber 5 g
  • sugars 4 g
  • protein 34 g

How to Make It

  1. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil. Nestle the shrimp in the onions and simmer for 2 minutes. Add the snow peas and stir to combine. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.

    Meanwhile, cook the couscous according to the package directions. Divide the couscous among individual bowls and spoon the shrimp and snow peas over the top.

    Upgrade: Replace the couscous with brown rice or barley for a healthy whole-grain lift.