Citrus Grill Shrimp And Peppers With Almond Couscous Recipe
- Prep Time: 15 Minutes
- Yield: 6 servings
Ingredients
- 2 cup water
- 4 tbsp butter OR margarine, divided
- 1 box (10 ounces) couscous
- 4 divided tsp Durkee® Citrus Grill Seasoning
- 1/2 cup slivered almonds, toasted
- 1/2 chopped red onion
- 1 bell pepper, chopped
- 1 pound raw peeled and deveined shrimp, 21 to 25 count
- 2 tbsp white wine
Directions
- Bring water and 2 tablespoons butter to a boil. Stir in couscous, 2 teaspoons seasoning and almonds; cover with lid and set aside.
- Heat remaining 2 tablespoons butter in large skillet over medium-high heat. Add vegetables and shrimp; sauté for 5 to 7 minutes or until vegetables are crisp tender and shrimp is cooked through and pink.
- Add wine and remaining 2 teaspoons seasoning and cook an additional 2 to 3 minutes. Remove from heat.
- Fluff couscous with fork and place in serving bowl or platter. Top with shrimp and vegetables. Serve immediately.
