Meals Matter

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Contributed By: barneskaren927
mm

Ingredients

1 lb Shrimp, medium peeled reserve shells

2 tsps Butter

1 1/3 cups Onion, chopped

1/2 cup Celery stalk

1/3 cup Carrot, chopped

1 tsp Fresh thyme, chopped

4 Garlic cloves, chopped

2 cups Water

1 cup Dry white wine

1 tbs Tomato paste

1/2 tsp Salt

1/8 tsp Pepper

1 cup Couscous, uncooked

1 tbs Olive oil

1 cup Red bell pepper, diced

1 cup Yellow bell pepper, diced

1/2 cup Yellow squash, diced

1/2 cup Zucchini, diced

Preparation

Melt butter in a large dutch oven over medium heat.

Add reserved shrimp shells, onion, celery, carrot, thyme and garlic. Saute 3 minutes.

Add water, wine and tomato paste. Bring to a boil.

Reduce heat and simmer, uncovered, 35 minutes.

Strain through a sieve into a bowl and discard solids.

Bring 2 cups of broth to a boil in a medium saucpan.

Add couccous, remove from heat, cover and let stand 5 minutes. Fluff.

Heat oil in a large skillet over medium-high heat.

Add bell peppers, squash and zucchini, and saute 5 minutes.

Add shrimp, and continue cooking until shrimp is done, about 2 minutes.

Put couscous in a large bowl, make a well, and pour shrimp into center. Serve with remaining broth, if desired

Cook's Notes

Prep Time: 0:50 Cook Time: 0:10 Skill Level: Average Cuisine: Italian Serves: 4 Calories: 391.6 Fat: 7.1g Unsaturated Fat: 4.47g Protein: 31.2g Carb.: 41.2g Sugar: 5.8g Sodium: 737.5mg Cholesterol: 226.2mg Fiber: 4.9g

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