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Diabetes quick fix: Lemon pepper shrimp and couscous on a bed of spinach

By Linda Gassenheimer • Jul 16, 2018 at 7:00 AM

Hot, spicy, lemon pepper shrimp with couscous and olives combine to make this a tasty one-pot meal that can be prepared in 15 minutes.

The shrimp marinates for a few minutes in lemon juice and cracked black pepper while you prepare the remaining ingredients

Helpful Hints:

— Diced fresh onions can be found in the produce section of the supermarket.

— Frozen diced onion can be used instead of the fresh chopped onion.

— Cracked black pepper can be found in the spice section of the market.

— Minced garlic can be found in jars in the produce or condiment sections of the supermarket.

Countdown:

— Marinate the shrimp.

— Prepare the remaining ingredients.

— Complete the recipe.

Shopping List:

Here are the ingredients you’ll need:

To buy:10 ounces peeled, cooked shrimp, 1 bottle lemon juice, 1 bottle cracked black peppercorns, 1 package whole wheat couscous, 1 small bottle/can low-salt V-8 juice*, 1 small can pitted black olives, 1 bag washed, ready-to-eat spinach, 1 container fresh diced onion.

Staples: olive oil, minced garlic, salt, black peppercorns.

* Look for low-salt V-8 juice containing per cup (8 ounces): 51 calories, 10 g carbohydrate, 141 mg sodium.

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LEMON PEPPER SHRIMP AND COUSCOUS ON A BED OF SPINACH

1 tablespoon olive oil

2 tablespoons bottled lemon juice

1/2 tablespoon cracked black peppercorns

10 ounces peeled, cooked shrimp

1 cup fresh diced onion

1 1/2 teaspooons minced garlic

1/2 cup whole wheat couscous

1 cup low-salt V-8 juice*

8 pitted black olives

Salt and freshly ground black pepper

4 cups washed, ready-to-eat spinach

Mix olive oil, lemon juice and black pepper together in a bowl or self-seal plastic bag. Add shrimp and marinate for 5 minutes while the rest of the ingredients are prepared. Remove shrimp from marinade and set aside. Reserve marinade. Heat a nonstick skillet over medium-high heat and add marinade. Add onion, garlic and couscous. Saute 1 minute. Add V-8 juice to the skillet with the olives. Bring to a simmer, cover with a lid and gently simmer 5 minutes.

Add shrimp and simmer, covered 2 minutes or to warm through. Add salt and pepper to taste.

Place spinach in a bowl and microwave on high 1 minute. Divide spinach between 2 dinner plates. Spoon shrimp and couscous over spinach.

Yield 2 servings.

Per serving: 502 calories, 110 calories from fat, 12.2 g total fat, 1.8 g saturated fat, 6.4 g monounsaturated fat, 258 mg cholesterol, 490 mg sodium, 56.2 g carbohydrate, 8.3 g dietary fiber, 4.8 g sugars, 44.7 g protein

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(From “Fast and Flavorful: Great Diabetes Meals from Market to Table” by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at www.shopdiabetes.org.)

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©2018 Tribune Content Agency, LLC

Distributed by Tribune Content Agency, LLC.

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