Sautéed Shrimp and Couscous Dinner

Sautéed Shrimp and Couscous Dinner

Serves 4

Sautéed shrimp with a side of couscous and a baby field greens salad provide a lovely dinner. Combine any leftover with red peppers, arugula and Parmesan for a hearty salad the following day. Preparation time is minimal with spectacular results.

  • 1 tablespoon extra virgin olive oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 cloves garlic, finely chopped
  • Salt and pepper to taste
  • 1 1/2 teaspoons lemon juice
  • 8 cups loosely packed baby field greens
  • 1/3 cup Italian-style vinaigrette dressing
  • 1 1/4 cups uncooked couscous, prepared according to package directions
  • 2 tablespoons grated Parmesan cheese
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Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add shrimp, garlic, salt and pepper and cook for about 5 minutes. Add lemon juice and stir well.

Arrange field greens in a serving bowl and toss with dressing. Arrange salad on plates with shrimp and couscous, garnish with Parmesan cheese and serve.

Nutritional Info: 
Per Serving:450 calories (110 from fat), 12g total fat, 2g saturated fat, 255mg cholesterol, 850mg sodium, 48g carbohydrate (5g dietary fiber, 3g sugar), 36g protein
Special Diets: 

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