Subj : BH&G 2808
To   : ALL
From : DAVE DRUM
Date : Mon May 24 2021 12:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp, Mango & Couscous Skillet
 Categories: Seafood, Fruits, Pasta, Herbs, Cheese
      Yield: 5 Servings
 
  1 1/2 lb Medium shrimp in shells
      4 ts Olive oil
      1 c  Israeli (large pearl)
           - couscous
  1 1/4 c  Water
    1/4 c  Bottled mango chipotle salad
           - dressing
    1/4 ts (ea) salt & ground black
           - pepper
  1 1/2 c  Chopped fresh or
           - refrigerated mango
    1/2 c  Crumbled queso fresco
           - Snipped fresh flat-leaf
           - parsley
 
  Thaw shrimp, if frozen. Peel and devein shrimp, leaving
  tails intact if desired. Rinse shrimp; pat dry with paper
  towels. In a medium saucepan heat 2 teaspoons of the oil
  over medium-high heat. Add couscous; cook and stir for 3
  to 4 minutes or until lightly browned. Add the water.
  Bring to boiling; reduce heat. Simmer, covered, for 8 to
  10 minutes or until couscous is tender. Remove from heat.
  
  In an extra-large nonstick skillet heat the remaining 2
  teaspoons oil over medium-high heat. Add shrimp; cook and
  stir about 3 minutes or until shrimp are opaque. Stir in
  cooked couscous, salad dressing, salt, and pepper. Cook
  and stir for 2 to 3 minutes more or until heated through.
  Stir in mango. Sprinkle with queso fresco and parsley.
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 15 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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