Proscuitto & Broccolini Shrimp Recipe

Ingredients

• 8 ounces uncooked Israeli couscous (1 1/2 cups)
• 1 pound fresh or frozen peeled and deveined large shrimp (24 count), tails intact if desired
• 8 ounces broccolini
• 2 large yellow and/or red sweet peppers, cut into thin bite-size strips
• 8 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 2 tablespoons butter
• Salt and freshly ground black pepper
• 4 sprigs fresh oregano
• Crisp-cooked prosciutto
• Crushed red pepper (optional)

Directions

1. 

Cook couscous according to package directions. Thaw shrimp if frozen. Preheat oven to 350 degrees F. Tear off four 15-inch squares parchment paper. Spoon about 1 cup couscous on one side of each sheet of parchment paper. Layer the broccolini, sweet pepper, and garlic next to the couscous. Top vegetables evenly with shrimp. Drizzle all with olive oil and balsamic vinegar. Top each with a piece of butter and sprinkle with salt and pepper. Add a sprig of oregano to each.

2. 

Fold parchment over shrimp and vegetables; fold in the open sides of parchment several times to secure. Divide packets among 2 shallow baking pans.

3. 

Place pans on separate oven racks. Bake about 20 minutes or until shrimp turn opaque. Open carefully to check doneness, as steam will escape. To serve, transfer packets to dinner plates. Top with prosciutto and, if desired, crushed red pepper.

nutrition information

Per Serving: cal. (kcal) 600, Fat, total (g) 23, chol. (mg) 205, sat. fat (g) 7, carb. (g) 64, Monounsaturated fat (g) 13, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 13, pro. (g) 34, vit. A (IU) 3034.09, vit. C (mg) 153.79, Thiamin (mg) 0.14, Riboflavin (mg) 0.16, Niacin (mg) 1.96, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 74.77, Cobalamin (Vit. B12) (µg) 0.1, sodium (mg) 621, Potassium (mg) 721, calcium (mg) 133, iron (mg) 3.3, Percent Daily Values are based on a 2,000 calorie diet