Pesto Shrimp With Couscous With Parchment Paper

Name: Pesto Shrimp With Couscous With Parchment Paper
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 2 serving(s)
Ingredients: 1/3 cup low sodium chicken broth, HOT; 1/2 cup couscous, uncooked; 1 teaspoon lemon zest (optional); 1/2 cup red bell pepper, chopped; 1/2 cup onion, slivered; 4 teaspoons olive oil; 1/4 teaspoon salt (to taste); 1/4 teaspoon fresh ground black pepper; 8 ounces large shrimp, shelled and deveined; 8 teaspoons sun-dried tomato pesto or 8 teaspoons basil pesto

Submitted by WiGal

"Easy, delicious, and attractive. Notice how the 2 pieces of parchment paper are cut into heart shapes. Maybe could be part of a Valentines meal. LOL! I put at least 8 shrimp (the 26-30 count size) in each packet. Just remember that you need to be able to fold down the edges. I usually omit the salt."

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Ready In:: 34mins
Ingredients:: 10
Serves:: 2

ingredients

¹⁄₃ cup low sodium chicken broth, HOT
¹⁄₂ cup couscous, uncooked
1 teaspoon lemon zest (optional)
¹⁄₂ cup red bell pepper, chopped
¹⁄₂ cup onion, slivered
4 teaspoons olive oil
¹⁄₄ teaspoon salt (to taste)
¹⁄₄ teaspoon fresh ground black pepper
8 ounces large shrimp, shelled and deveined
8 teaspoons sun-dried tomato pesto or 8 teaspoons 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.

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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!

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