–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
–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.