Tuesday, June 07, 2011
I was asked for the recipe...so here it is! I've make it several times...& it's oh, sooooo GOOD! Quick & easy too! I found it in a Better Homes & Gardens Dieter's Cookbook (it's quite old, I'm afraid...)
MEDITERRANEAN SHRIMP PACKETS
PREP: 25 min
OVEN: 425 degrees
BAKE: 25 min
MAKES: 4 servings
8 ounces fresh or frozen peeled & deveined medium shrimp
1 cup quick-cooking couscous
1 cup boiling water
2 small zucchini and or yellow summer squash, halved lengthwise & thinly sliced
1 small red, yellow, or green sweet pepper, cut into thin bite-size strips
1 9-ounce package frozen artichoke hearts, thawed
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon salt
1/2 cup bottled reduced-calorie Italian salad dressing
1/4 cup thinly sliced fresh basil or fresh spinach
1. Thaw shrimp, if frozen. Rinse shrimp; pat dry w/paper towels. Set aside. Cut four 16 x 12-inch pieces of parchment. (Or tear off four 24 x 18-inch pieces of heavy foil. Fold each piece in half to make four 18 x 12-inch pieces.)
2. In a small saucepan combine couscous mixture, shrimp, squash, sweet pepper, & artichokes evenly among the 4 pieces of parchment or foil. Sprinkle w/black pepper & salt. Drizzle w/salad dressing.
3. Bring together 2 opposite edges of parchment or foil; seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the packets in a single layer on a baking pan.
4. Bake in a 425 degree oven about 25 minutes or until shrimp turn opaque (carefully open a packet to check). Carefully open packets & sprinkle w/ 1 tablespoon of basil or spinach.
Nutritional Facts per serving:
3 g fat (0 g. sat. fat)
88 mg chol.
696 mg sodium
46 g carbs.
7 g fiber
20 g protein
29% vit A
67% vit C
Exchanges: 2 vegetable, 2 starch, 1 1/2 meat
I just tried it w/a flavored couscous (roasted garlic) & it was VERY good! I've never used the basil, just the spinach.