with Zucchini, Buttered Couscous and Cilantro
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Zucchini • Roma tomato • Moroccan couscous (wheat) (durum wheat semolina) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide) • Garlic powder.
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Shrimp
285 g
Garlic Powder
2 g
Dal Spice Blend
6 g
Curry Paste
2 tbsp
Tomato
2 unit(s)
Couscous
0.5 cup
Zucchini
1 unit(s)
Cilantro
7 g
Cream Cheese
2 unit(s)
Oil
0.5 tbsp
Salt
0.5 tsp
Pepper
0.25 tsp
Butter
2 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water, half the garlic powder, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Roughly chop cilantro.
- Cut tomatoes into 1/2-inch pieces.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp.
- Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat. Transfer to a plate.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add tomatoes. Cook for 2-3 min, stirring often, until tomatoes start to break down.
- Add zucchini. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Add Dal Spice Blend, curry paste and remaining garlic powder. Cook for 30 sec, stirring often, until fragrant.
- Add cream cheese and 2/3 cup (1 cup) water. Bring to a simmer, stirring often, until combined.
- Once simmering, add shrimp. Cook for 1-2 min, stirring often, until warmed through and sauce thickens slightly.
- Season with salt and pepper. (TIP: If sauce tastes too acidic, add 1/4 tsp [1/2 tsp] sugar.)
- To the pot with couscous, add half the cilantro. Season with salt and pepper, then fluff with a fork.
- Divide couscous between bowls. Spoon creamy shrimp curry over top.
- Sprinkle with remaining cilantro.
510
kcal
Calories
22
g
Fat
11
g
Saturated Fat
48
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
30
g
Protein
220
mg
Cholesterol
1610
mg
Sodium
1
g
Trans Fat
950
mg
Potassium
175
mg
Calcium
3
mg
Iron
with Zucchini, Buttered Couscous and Cilantro
with Zucchini, Buttered Couscous and Cilantro