Best Butter Poached Spot Prawns With Israeli Couscous Recipes

One-Pot Israeli Couscous Shrimp-and-Veggie Bowls image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
1/2 small red onion, finely chopped (about 1/2 cup)
1 zucchini (about 6 ounces), cut into 1/4-inch half-moons
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 1/2 cups (about 8 ounces) Israeli couscous
1/2 cup dry white wine, such as Pinot Grigio
1 1/2 cups vegetable or chicken broth
20 peeled and deveined 21/25 shrimp with the tail shell on (about 12 ounces)
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 tablespoon extra-virgin olive oil
1 cup cherry tomatoes (about 6 ounces), cut in half or quartered depending on size
1/4 cup finely chopped herbs, such as basil, dill and/or parsley
Grated Parmesan, for serving

Steps:

Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.

Baked Shrimp with Tomatoes and Feta image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

2 tablespoons olive oil
4 thinly sliced scallions
4 garlic cloves, thinly sliced
2 teaspoons dried oregano
2 pints cherry tomatoes, halved
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined large frozen shrimp, thawed, tails removed
2 tablespoons chopped fresh fresh mint, plus more for garnish
4 ounces feta cheese
Orzo and Green Beans, for serving

Steps:

Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and Green Beans, sprinkled with additional chopped mint.

Nutrition Facts : Calories 563 g, Fat 20 g, Protein 46 g