Cajun Shrimp
Source of Recipe
Internet
List of Ingredients
2 1/4 cups nonfat, unsalted chicken broth or water
1 1/2 cups instant couscous
1 tablespoon olive oil
1 1/2 teaspoons unsalted butter
1/4 cup finely diced shallots
1 pound large shrimp, peeled and deveined
1 teaspoon hot chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1 1/2 teaspoons tomato paste
1/4 cup half-and-half
1/2 cup nonfat, low-sodium chicken broth, optional
Salt to taste, optional
Recipe
Bring chicken broth to a boil. Stir in couscous. Return to a boil, stir well. Cover and remove from heat. After 5 minutes, fluff with fork and replace lid until shrimp are done.
Heat olive oil in large non-stick skillet. Add butter and melt. Stir in shallots and cook over low heat until softened, about 1 1/2 to 2 minutes.
Add shrimp, chili powder, cumin, coriander and oregano. Raise heat to medium. Stir and cook about 1 minute.
Add tomato paste, half-and-half and chicken broth, if desired. Raise heat to high. Stir and cook rapidly 1 minute, or until shrimp are no longer pink. Be careful not to overcook shrimp. Serve immediately over rice.
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