MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp, Mango & Couscous Skillet
Categories: Seafood, Fruits, Pasta, Herbs, Cheese
Yield: 5 Servings

1 1/2 lb Medium shrimp in shells
4 ts Olive oil
1 c Israeli (large pearl)
- couscous
1 1/4 c Water
1/4 c Bottled mango chipotle salad
- dressing
1/4 ts (ea) salt & ground black
- pepper
1 1/2 c Chopped fresh or
- refrigerated mango
1/2 c Crumbled queso fresco
- Snipped fresh flat-leaf
- parsley

Thaw shrimp, if frozen. Peel and devein shrimp, leaving
tails intact if desired. Rinse shrimp; pat dry with paper
towels. In a medium saucepan heat 2 teaspoons of the oil
over medium-high heat. Add couscous; cook and stir for 3
to 4 minutes or until lightly browned. Add the water.
Bring to boiling; reduce heat. Simmer, covered, for 8 to
10 minutes or until couscous is tender. Remove from heat.

In an extra-large nonstick skillet heat the remaining 2
teaspoons oil over medium-high heat. Add shrimp; cook and
stir about 3 minutes or until shrimp are opaque. Stir in
cooked couscous, salad dressing, salt, and pepper. Cook
and stir for 2 to 3 minutes more or until heated through.
Stir in mango. Sprinkle with queso fresco and parsley.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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