SPICY SHRIMP PAPRIKA WITH GREEN ONIONS & LEMON IN WHITE WINE SAUCE ATOP CREAMY PARMESAN COUSCOUS

For 2:

–shrimp (about 30 small, 20 medium, or 10 large; thawed from frozen)

–paprika (1 teaspoon, bottled)

–green onions (4, sliced)

–lemon juice (bottled, 3 tablespoons)

–white wine (bottled, one-quarter cup)

–salt and pepper

–olive oil

–couscous (boxed; followed package directions)

–yogurt (non-fat, plain, boxed, 2 heaping tablespoons)

–Parmesan cheese (shredded, packaged, 2 heaping tablespoons)

1 – Prepare the couscous according to package instructions.  Then stir in yogurt and Parmesan cheese, and heat for 2 minutes in the microwave on high.  When finished, keep covered to preserve warmth.

2 – Place the shrimp in a large, wide-mouthed, covered baking dish, all in one layer.  Add white wine, and then drench in lemon juice.  Season with salt, pepper, and paprika.  Top with green onions.  Finish with a few drops of olive oil.  Microwave for 3 minutes on high.  Shrimp are done when they have a tinge of pink.

3 – Serve the shrimp hot, atop the couscous.

–shrimp and couscous inspired by Real Simple magazine.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s