Chile Shrimps with Butter Beans and Lemony Couscous

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Chile shrimps with butter beans and lemony couscous.

Adding a bit of spice in my cooking is fun. It is a gradual process however, I am not that brave after all.

I always have frozen shrimps handy,  thanks to Pete at Personal Gourmet Foods.

Running out of ideas for dinner I decided to ask my son what he wanted, and he suggested couscous. What a great idea! Why not combine the two.

I love lemon and I use it everyday on anything I can. With this dish I decided at the last-minute to sprinkle some all over it, and it  really released the flavor of the butter beans and couscous.

TIP: Have all the ingredients ready when you start the couscous, as this dish will not take longer than 10 minutes to prepare and you do not want to eat it cold.

Giangi's Kitchen Signature

 

Nutrition Facts
Chile Shrimps with Butter Beans and Lemony Couscous
Amount Per Serving
Calories 489 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Cholesterol 300mg 100%
Sodium 998mg 42%
Potassium 678mg 19%
Total Carbohydrates 45g 15%
Dietary Fiber 9g 36%
Sugars 3g
Protein 35g 70%
Vitamin A 5.5%
Vitamin C 10.8%
Calcium 18.9%
Iron 30.3%
* Percent Daily Values are based on a 2000 calorie diet.
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Chile Shrimps with Butter Beans and Lemony Couscous

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 2/3 cup couscous
  • 3 tablspoons olive oil
  • 1 pound shelled and deveined shrimps
  • 1/2 teaspoon crushed red bell pepper
  • 2 tablespoons unsalted butter
  • 1 - 15 ounces can drained and rinsed butter beans
  • 2 tablespoons rinsed capers
  • 1 1/2 tablespoon + some lemon juice
  • 1 tablespoon parsley chopped

Instructions

  1. In a large heatproof bowl, stir the couscous with ¾ cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.

  2. Meanwhile in a nonstick skillet heat 2 tablespoons of the oil. Add the shrimps and crushed red pepper and cook over medium high heat until golden, 3 minutes. Transfer to a plate.

  3. Add the butter to the skillet, then the beans, capers and lemon juice and cook, stirring for 2 minutes.

  4. Fold the beans mixture, parsley and remaining 1 tablespoon of olive oil in the couscous, season with salt and pepper to taste.

  5. Serve topped with the shrimps, squeeze a drizzle of lemon juice over the entire dish.

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