Best 2 Shrimp And Scallop Couscous Recipes
Indulge in a culinary journey with our delectable Shrimp and Scallop Couscous, a harmonious blend of succulent seafood, fluffy couscous, and a vibrant blend of spices. Embark on a delightful escapade with our Classic Shrimp and Scallop Couscous, where the natural flavors of shrimp and scallops are elevated by a medley of aromatic herbs and a touch of lemon zest. For a more adventurous palate, try our Spicy Harissa Shrimp and Scallop Couscous, where the fiery heat of harissa harmonizes with the sweetness of the seafood, creating a tantalizing symphony of flavors. If you prefer a creamy embrace, our Creamy Pesto Shrimp and Scallop Couscous awaits, where the richness of pesto sauce envelops the shrimp and scallops, complemented by a hint of sun-dried tomatoes and Parmesan cheese. Vegetarian enthusiasts will delight in our vibrant Vegetable Couscous, a symphony of colorful vegetables, herbs, and spices, offering a symphony of flavors and textures.
Let's cook with our recipes!
SHRIMP AND SCALLOP COUSCOUS
This quick and satisfying skillet dish is a favorite. It uses up summer veggies in a sensational blend of flavors. Round out the meal with garlic bread sticks. -Marvin Meuser Jr., Princeton, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.
Nutrition Facts : Calories 201 calories, Fat 9g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 342mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
SEARED SHRIMP, SCALLOP AND GRAPE TOMATO COUSCOUS SALAD RECIPE - (4.5/5)
Provided by KimChi381
Number Of Ingredients 13
Steps:
- 1 Bring water and ¼ tsp (1 mL) salt, and pepper to taste, to a boil over high heat in a saucepan. Gradually stir in couscous; remove from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool, uncovered. 2 Pat shrimp and scallops dry. Heat 1 tbsp (15 mL) of olive oil over high heat in a skillet until very hot. Sear shrimp, turning once, for about 1 minute per side or just until pink and opaque; transfer to a bowl. Add scallops to skillet and sear for about 2 minutes or until brown and crisp on the bottom (don't try to turn them too soon or they'll tear); flip over and sear for 1 to 2 minutes or until browned and just opaque inside. Transfer to bowl with shrimp; set aside. 3 Add grape tomatoes to skillet and cook, shaking pan often, for about 3 minutes or until browned and just softened; transfer to a plate. Reduce heat to medium-low. Add shallots and thyme and sauté for 2 minutes or until softened. Pour in vinegar and bring to a boil, deglazing pan. 4 Transfer shallot mixture to a large bowl, scraping pan well. Whisk in remaining oil, mustard and ¼ tsp (1 mL) each salt and pepper. Pour half of the dressing over shrimp and scallops; toss to coat. Add couscous and diced zucchini to large bowl and toss to coat with dressing. 5 Arrange greens on individual serving plates, top with couscous and tomatoes. Arrange shrimp and scallops on top and drizzle salads with remaining dressing from bowl.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and prevent any scrambling.
- Use high-quality seafood: The fresher the seafood, the better your dish will taste. Look for shrimp and scallops that are plump and have a sweet smell.
- Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
- Use a flavorful marinade: A marinade will help to add flavor and moisture to the seafood. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs, or you can get creative and try something different.
- Cook the couscous properly: Couscous is a type of pasta that is made from semolina flour. It is important to cook the couscous according to the package directions to ensure that it is cooked through and fluffy.
- Add vegetables to the dish: Vegetables will add color, flavor, and nutrients to the dish. You can use any type of vegetables that you like, such as broccoli, carrots, zucchini, or bell peppers.
- Serve the dish with a flavorful sauce: A sauce will help to bring all the flavors of the dish together. You can use a simple sauce made with olive oil, lemon juice, and herbs, or you can get creative and try something different.
Conclusion:
Shrimp and scallop couscous is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of shrimp, scallops, couscous, and vegetables makes for a flavorful and satisfying dish. With a little planning and preparation, you can have this dish on the table in no time. So next time you're looking for a quick and easy seafood dish, give shrimp and scallop couscous a try!
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