with Buttered Couscous
This silky, fragrant curry sauce built with warm spices, tomatoes and cream cheese is sure to delight your palate! A healthy serving of shrimp and a side of light couscous make this meal a wholesome wonder. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Shrimp • Zucchini • Roma tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • 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.
Allergens
Utensils
Tags
Shrimp
285 g
Garlic Powder
1 tsp
Dal Spice Blend
1 tbsp
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
Unsalted Butter
2 tbsp
Salt
0.5 tsp
Pepper
0.25 tsp
- Add half the garlic powder, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- 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 heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp.
- Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove from heat. Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add tomatoes. Cook, stirring often, until tomatoes start to break down, 2-3 min.
- Add zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add Dal Spice Blend, curry paste and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec.
- Add cream cheese and 2/3 cup (1 cup) water. Bring to a simmer, stirring often, until combined.
- Once simmering, add shrimp. Continue cooking, stirring often, until warmed through and sauce thickens slightly, 1-2 min.
- Season with salt and pepper. (TIP: If sauce is too acidic, add 1/4 tsp [1/2 tsp] sugar!)
- Add half the cilantro to the pot with couscous. Season with salt and pepper, then fluff with a fork.
- Divide couscous between bowls. Spoon shrimp curry over top.
- Sprinkle with remaining cilantro.
510
kcal
Calories
22
g
Fat
11
g
Saturated Fat
48
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
33
g
Protein
220
mg
Cholesterol
1620
mg
Sodium
1
g
Trans Fat
950
mg
Potassium
175
mg
Calcium
3
mg
Iron
