Post by YogaBug on Feb 10, 2005 15:55:38 GMT -5
3 oz. fresh or frozen medium-sized, shrimp
1 small onion
1/2 clove garlic
1/4 tsp. Italian seasoning
3 tbsp. white wine
5 cherry tomatoes
1/3 tbsp. olive oil
Directions:
If using fresh shrimp, peel, rinse and pat dry. Don't defrost frozen shrimp; use as is.
Peel and slice onion into wedges and mince garlic, set aside.
Combine oil, wine (or white vinegar if preferred), garlic and Italian seasoning in a shallow dish. Marinate shrimp and vegetables, coating well. Cover and refrigerate for at least 30 minutes (1 hour if possible), turning once. Discard marinade and alternately thread everything onto skewer(s). Grill, or broil on highest oven rack about 4-5 minutes on each side until shrimp turns pink and vegetables are cooked. Remove from skewers and serve over couscous
Keep the wine for taste --count as 1 pt.
Couscous
3 tbsp. dry couscous
2/3 cup water
Directions:
Bring water to a boil over high heat; remove from heat, add couscous, stir and cover. Let stand for 5 minutes. Fluff with fork.
Also from ediets.
1 small onion
1/2 clove garlic
1/4 tsp. Italian seasoning
3 tbsp. white wine
5 cherry tomatoes
1/3 tbsp. olive oil
Directions:
If using fresh shrimp, peel, rinse and pat dry. Don't defrost frozen shrimp; use as is.
Peel and slice onion into wedges and mince garlic, set aside.
Combine oil, wine (or white vinegar if preferred), garlic and Italian seasoning in a shallow dish. Marinate shrimp and vegetables, coating well. Cover and refrigerate for at least 30 minutes (1 hour if possible), turning once. Discard marinade and alternately thread everything onto skewer(s). Grill, or broil on highest oven rack about 4-5 minutes on each side until shrimp turns pink and vegetables are cooked. Remove from skewers and serve over couscous
Keep the wine for taste --count as 1 pt.
Couscous
3 tbsp. dry couscous
2/3 cup water
Directions:
Bring water to a boil over high heat; remove from heat, add couscous, stir and cover. Let stand for 5 minutes. Fluff with fork.
Also from ediets.
