Garlic Shrimp
with roasted vegetable couscous

Name: Garlic Shrimp
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 1 Tbsp Parsley, chopped; 3 cloves Garlic, chopped; 1 Tbsp Oil, olive; 1 tsp Paprika; 1 Lemons, wedges; 2 Tbsp Butter; 1 Tbsp Tomato paste; 1/2 cup Wine, white (sub stock); 1/4 cup Yogurt, plain or Greek; 3/4 cup Stock, any variety; 1/2 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous; 1/2 Onions, red, diced; 2 Parsnips, cubed; 1 Sweet potatoes, medium, cubed; 1 Tbsp Oil, cooking; 1/2 tsp Cumin, ground

Active: 30 Total: 60

Original GF Paleo Vegetarian

Garlic, shrimp and white wine are three ingredients that practically beg to be served together. Roast vegetables at high heat and toss them with couscous for a quick, classic dinner.

Ingredients

Metric

Servings:

Garlic Shrimp with White Wine:

Shrimp, peeled and deveined - 1 lb
Parsley - 1 Tbsp , chopped
Garlic - 3 cloves , chopped
Oil, olive - 1 Tbsp
Paprika - 1 tsp
Lemons - 1 , wedges
Butter - 2 Tbsp
Tomato paste - 1 Tbsp
Wine, white (sub stock) - 1/2 cup
Yogurt, plain or Greek - 1/4 cup

Roasted Vegetable Couscous:

Stock, any variety - 3/4 cup
Salt - 1/2 tsp
Butter - 2 Tbsp
Couscous - 3/4 cup
Onions, red - 1/2 , diced
Parsnips - 2 , cubed
Sweet potatoes, medium - 1 , cubed
Oil, cooking - 1 Tbsp
Cumin, ground - 1/2 tsp

Prep

Shrimp - Defrost, rinse and pat dry.
Cook couscous - (Skip if already made for Tuesday’s meal.) Combine stock, salt and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Onions / Parsnips / Sweet potatoes - Prep as directed and combine. (Can be done up to 5 days ahead)
Parsley / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)
Marinate shrimp - Combine shrimp with parsley, garlic, olive oil, paprika and some salt and pepper. Marinate for 30 minutes.
Lemons - Slice lemons into wedges.

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Make

Heat oven to 500F / 260C.
Toss onions, parsnips and sweet potatoes in cooking oil. Season with cumin and some salt and pepper and spread on a sheet pan. Cover tightly with foil and ‘steam’ in oven for 10 minutes. After 10 minutes, remove the foil and continue roasting until golden and tender, 10 to 12 minutes more. (For tips, check out this video on roasting vegetables at high temps.)
Heat a skillet with butter over medium heat. When butter melts, add tomato paste and wine and bring to a simmer.
Add shrimp with marinade and saute in white wine until cooked through, 3 to 5 minutes.
If couscous was made ahead, reheat briefly in the microwave.
Toss couscous with roasted vegetables.
Serve shrimp over couscous with a dollop of yogurt and lemon wedges on the side. Enjoy!

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