Spicy Shrimp with Couscous and White Beans
Lemony, caper studded pearl couscous, savory white beans topped with Achiote shrimp makes for a fabulous little big-time recipe. Achiote Shrimp with Lemony Couscous and White Beans is a healthy dinner choice.
- 2/3 cup pearl couscous
- 3 tablespoons extra-virgin olive oil
- 1 pound shelled and deveined medium shrimp
- 1 ounce achiote paste dissolved
- 1/4 cup lime juice *see note
- 2 tablespoons unsalted butter
- ounce One 15- can white beans rinsed and drained
- 2 tablespoons capers
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.
Meanwhile, In a bowl, combine the achiote paste and lime juice. With a fork, stir well until mixed together. Add the shrimp and mix well to coat with the achiote mixture. In a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.
Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper. Serve topped with the shrimp.
You can also use about 2-3 tablespoons of bottled achiote sauce found in the hot sauce aisle at a Mexican Market. Just sprinkle over the shrimp and mix well to coat.
Calories: 370kcal | Carbohydrates: 24g | Protein: 27g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 301mg | Sodium: 997mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 3mg