Best 2 20 Minute Shrimp And Couscous With Yogurt Hummus Sauce Recipes

20-MINUTE SHRIMP AND GRITS WITH PEAS AND BUTTER SAUCE

Steps:

• Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.
• Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.
• Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.

SHRIMP WITH FRUITED COUSCOUS

Steps:

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag.
• Combine the VOSKOS® Nonfat Vanilla Greek Yogurt, water, balsamic vinegar, vegetable oil, and rosemary in a bowl. Pour more than half of the mixture over the shrimp in the resealable bag; seal bag. Turn bag to combine mixture and coat shrimp. Marinate shrimp for 30 to 60 minutes in the refrigerator, turning occasionally. Reserve remaining marinade; chill.
• Drain shrimp, discarding marinade. Thread shrimp on four 12-inch skewers leaving a 1/4-inch space between shrimp. For a charcoal grill, place skewers on the grill rack; cover and grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once and brushing with reserved marinade after turning. Discard remaining marinade. (For gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.) Serve with couscous.
• Fruited Couscous: Combine chicken broth and orange juice; bring to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Stir in orange peel, green onions, and dried cherries. Serve with shrimp.