Monday, October 25, 2010

Meat Free Monday

Hello Everyone,
It is Monday already and time to plan for another meat free Monday. This recipe combines the simplicity of sauteed shrimp with a couscous pilaf that is equally as good and quick.
Shrimp is a good source of Vitamins D and B12, and an excellent source of selenium. Add in the couscous, which is actually a small pasta( resembles rice a bit), and the addition of protein, fiber, niacin, selenium and B vitamins, you are ending the day in one healthy way!

Sauteed Shrimp

1 pound shrimp- peeled and deveined
2 Tablespoons butter
4 Tablespoons dry white wine
1 1/2 Tablespoons minced garlic
pinch of salt and pepper
2 Tablespoons fresh squeezed lemon juice
4 Tablespoons fresh parsley

Melt butter in a large skillet, add garlic and wine. Add shrimp, sprinkle with salt and pepper. Cook until pink about 3 to 5 minutes. Pour lemon juice over shrimp and garnish with fresh parsley.

Lemon-Saffron Couscous- This was adapted from Whole Living, a Martha Stewart publication

2 tablespoons Olive Oil
2 shallots, peeled and finely diced
1 tablespoon garlic, minced
1 carrot, peeled and chopped
1 stalk celery, washed and finely chopped
1 teaspoon sea salt
1 teaspoon black pepper
6 saffron threads, crumbled
1/2 cup water
1 box of plain couscous, cooked according to package directions, when ready set aside, will mix with other ingredients
3 tablespoons of freshly squeezed lemon juice

In a medium sauce pan, heat olive oil. Add shallots, garlic,carrots,celery,salt and pepper and cook until beginning to brown, about 8 minutes.Add the saffron, water and lemon juice. Let simmer for 15 minutes. Add this hot mixture to the cooked couscous. Combine parsley and mix in with a fork.
Plate the shrimp over the couscous.

Serves 4 to 6


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  2. Thank you Vincent. I am glad you enjoyed my blog. I will definitely visit

  3. Oooh, you got me! Couscous and shrimp in an easy paella. I love shrimp because they are so versatile and the couscous begs for a Spanish or Moroccan flavor. I'm going to try this recipe--thank you!