Ginger Shrimp with Carrot Couscous

Ginger Shrimp with Carrot Couscous
Photo by Randy Mayor

Ingredients

  • 1 (12-ounce) can carrot juice, divided
  • ¾ cup uncooked couscous
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • ¼ cup sliced green onions
  • ¼ cup sliced green onions
  • ¼ cup fresh lime juice
  • + 13 more ingredients
    • ¾ cup uncooked couscous
    • 1 tablespoon vegetable oil, divided
    • 4 cups gourmet salad greens
    • 1 (12-ounce) can carrot juice, divided
    • ¼ cup fresh lime juice
    • 1 tablespoon vegetable oil, divided
    • 1 ½ pounds cooked peeled and deveined medium shrimp
    • 1 ½ pounds cooked peeled and deveined medium shrimp
    • 2 to 3 teaspoons minced seeded jalapeño pepper
    • 2 teaspoons grated peeled fresh ginger
    • 4 cups gourmet salad greens
    • 2 to 3 teaspoons minced seeded jalapeño pepper
    • 2 teaspoons grated peeled fresh ginger

Combine 1 teaspoon oil and 1 cup carrot juice in a medium saucepan; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes.While couscous stands, bring remaining carrot juice to a boil in a small saucepan; cook until reduced to 1/4 cup (about 2 1/2 minutes). ...

View full recipe at My Recipes

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