Apricot Shrimp with Fruity Couscous
Source of Recipe
Family Circle Magazine
List of Ingredients
2/3 cup apricot jam
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon red-pepper flakes
3 tablespoons apricot nectar plus 1 cup
3 tablespoons white-wine vinegar
1 tablespoon vegetable oil
1 1/2 pounds cleaned extra-large shrimp, with tails (about 24)
1 cup vegetable broth
1/2 cup dried apricots, chopped
1/3 cup sweetened dried cranberries
1 box (10 to 12 ounces) plain couscous (see Note)
1/3 cup hazelnuts, chopped
2 tablespoons chopped fresh parsley
Recipe
1. In small bowl, stir together jam, Worcestershire, garlic powder and pepper flakes. Remove 1/2 cup for shrimp. To remaining mixture, add 3 tablespoons nectar, vinegar and oil for dressing couscous.
2. Heat broiler. Coat broiler-pan rack with nonstick cooking spray.
3. Line up shrimp in 2 rows, 12 to a row and rounded sides touching. Insert two 12-inch skewers through each row to prevent curling and for easy handling. (If using bamboo skewers, soak in warm water for 30 minutes before skewering shrimp.)
4. Meanwhile, in medium-size saucepan, bring 1 cup apricot nectar, broth, apricots and cranberries to boiling. Add couscous. Cover; remove saucepan from heat. Let stand.
5. Brush some of reserved 1/2 cup jam mixture onto one side of shrimp.
6. Broil shrimp, jam side up,for 3 minutes on each side or until cooked through, spreading with remaining jam mixture after flipping.
7. Once couscous is plumped, after about 5 minutes, fluff with fork. Stir in hazelnuts, parsley and dressing from step 1. Spoon couscous onto platter. Top with shrimp. Serve immediately, or refrigerate to chill.
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