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Shrimp and couscous

Shrimp and cous cous

The new Kroger marketplace in Gallatin has a great produce department. If you haven’t been there yet and you live in the area be sure to check it out. I have incorporated some of their produce into this dish. This shrimp dish is more like a couscous salad. It has tomatoes, cucumbers and fresh mint in it. This is so easy to throw together and a great light dish for the spring days ahead. Enjoy!

1 cup chicken stock
1 cup instant couscous
2 Tbsp olive oil
½ lb med, shrimp, peeled
salt and pepper
lemon jc (to taste)
2 dozen cherry or grape tomatoes (halved)
½ cucumber (peeled and cubed)
1 Tbsp torn mint leaves

Preheat oven to 450.
Heat stock to a boil in a medium saucepan. In another bowl combine couscous with 1 tablespoon of olive oil and add stock. Cover with plastic wrap and let stand for 10 minutes.
Meanwhile, arrange shrimp in a shallow baking dish and brush with remaining oil. Season with salt and pepper and lemon juice. Bake for 5 minutes.
Stir tomatoes, cucumber, mint and 1 tablespoon of lemon juice into couscous.
Spoon onto a plate and top with shrimp.




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