Shrimp and Scallop Couscous |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When it comes to pleasing guests, this fast and filling seafood skillet is a âshore thing.â Round out the meal with garlic bread sticks. âMarvin Meuser Jr., Princeton, Indiana Ingredients:
2 medium zucchini, julienned |
1 medium green pepper, julienned |
2 tablespoons olive oil |
3 plum tomatoes, chopped |
4 green onions, chopped |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
3 teaspoons chili powder |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
1/2 pound uncooked medium shrimp, peeled and deveined |
1/2 pound bay scallops |
1/4 teaspoon salt |
1/8 teaspoon pepper |
hot cooked couscous or rice |
thinly sliced fresh basil leaves, optional |
Directions:
1. 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.
2. 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. Yield: 4 servings.
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