Pesto Shrimp With Couscous With Parchment Paper
- Ready In:
- 34mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 78.78 ml low sodium chicken broth, HOT
- 118.29 ml couscous, uncooked
- 4.92 ml lemon zest (optional)
- 118.29 ml red bell pepper, chopped
- 118.29 ml onion, slivered
- 19.71 ml olive oil
- 1.23 ml salt (to taste)
- 1.23 ml fresh ground black pepper
- 226.79 g large shrimp, shelled and deveined
- 39.43 ml sun-dried tomato pesto or 39.43 ml basil pesto
directions
- Preheat oven to 425 degrees.
- Put couscous into medium sized bowl, pour broth over, cover and let stand for 5 minutes.
- Fold two 15 inch square pieces of parchment paper in half; cut into heart shapes.
- Add bell pepper, onion, oil, salt, and black pepper to couscous mixture; mix well.
- Unfold the parchment paper and place couscous mixture on one side of each sheet next to the fold.
- Arrange shrimp in a single layer over couscous mixture; top with pesto.
- Fold and tightly seal the edges with narrow folds.
- Place packets on a baking sheet with edges (just in case something leaks) and bake 14 minutes.
- Remove packets from oven and transfer to individual serving plates.
- Cut open packets and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
What a beautiful dish! And boy, did I look like a pro with this. I've seen chefs on TV use this technique, so I was familiar with it. The shrimp steamed beautifully on a bed of couscous. I did saute the onions first (personal preference) and I added lemon zest to the shrimp before the pesto. It was an easy, impressive dish. I used the microwave to heat the chicken stock in a measuring cup and mixed the couscous right into that, so there was very little cleanup. I will be making this again. Thanks so much for posting!
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin