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Thursday, October 23, 2014

Mediterranean Shrimp Platter

Posted by Chantel Martiromo
 Recipe by eat well and lose weight by better Holmesd and Gardens (more than 500 delicious sastifying recipes), published by Houghton Miffin Harcourt www.hmhbooks.com.

In a saucepan cook 2/3 cup Israeli couscous according to package direction, except substitute reduced sodium chicken broth for water. Place half of the couscous in a storage container for another use. Stir 1/4 teaspoon each dried oregano and shredded lemon peel into the remaining couscous. In a small bowl stir together 2 tablespoon fat-free Greek yogurt, 1 tablespoon shredded cucumber, 1/4 teaspoon snipped fresh mint, and a dash salt. In a small skillet heat 1 teaspoon olive oil over medium high heat. Add 3 ounce uncooked peeled and deveined shrimp and 1 clove garlic, minced. Cook and stir for 2-3 minutes or until shrimp are opaque. Stir 1/4 teaspoon each dried oregano and shredded lemon peel into mixture. Serve shrimp with couscous and yogurt mixture.
per serving; 366 cal., 10g fat (2g sat/ fat), 131 mg chol., 569 mg sodium, 40g carb, 3g fiber, 27g pro.


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