Dinner in a hurry: Creamy Cajun Shrimp Couscous
Today has been an extraordinarily productive day. I rolled out of bed at 7 AM and started my day off with a turkey sausage english muffin and headed out for a great workout. Today was a mix of light weight training and some good one-on-one time with the elliptical. Then it was time to run out for my hair appointment! I am so lucky I have found a great stylist. I can just get comfortable and let her do her thing (No finger crossing involved).
Boyfriend Sensei and I ran some errands for the rest of the afternoon and I ran up quite the appetite. I had one thing on my mind: Shrimp Couscous. I wanted to make a “creamy” version since I was craving something rich. I remembered reading a shrimp recipe in a Living Magazine issue a while back that used Greek yogurt for the cream. I decided to improvise and the results were delicious!
Creamy Cajun Shrimp Couscous: (One serving)
For shrimp mix:
15 pre-cooked, all-natural small shrimp
1 c. broccoli
1 tbsp. marcona almonds
1/2 tsp. olive oil
1/2 tsp. olive oil
1/2 c. water
1/3 c. couscous
For creamy cajun topping:
2 tbsp. nonfat plain greek yogurt
1/8 tsp. cajun seasoning
1/2 tsp. minced garlic
Enough pepper to sprinkle (optional)
1/4 tsp of butter for final recipe (optional)
Prepare couscous by bringing 1/2 c. of water and 1/2 tsp. of olive oil to a boil in a medium-sized pan. Stir in couscous and remove from heat. Cover pan and set couscous aside for five minutes.
Meanwhile, place pre-cooked shrimp, broccoli, marcona almonds, and the other 1/2 tsp. of olive oil in a frying pan over medium heat. Stir until shrimp are heated all the way through and the broccoli and almonds have begun to slightly brown. Remove from heat.
For the creamy cajun topping, mix the non-fat greek yogurt, cajun seasoning, and minced garlic in a small bowl. Stir until completely blended.
Mix the shrimp mixture and the creamy cajun topping in a medium-sized bowl until the shrimp mixture is well coated.
Pour the creamy cajun shrimp mixture atop couscous.
I added a little sprinkling of pepper and a small amount of butter to the final recipe for an extra burst of flavor.
It had a light creamy texture and the cajun flavor was nice and subtle. I loved it!
I also broiled a piece of wheat bread topped with spreadable light swiss and a sprinkling of garlic powder for about three minutes. I served that on the side for a lighter version of garlic bread. It was a fantastic combo!
On another note, I started the KettleWorx kettlebell training system on Friday and I am already impressed! It was a really fun change from my ordinary routine, but notably I am sore today! It must have found muscles that have been neglected and I am very impressed with that. It is a three times per week, six-week training plan. I started with the “core” training so I still have the cardio and resistance to check out next. I will report back! I’m happy to have something new to add to my regular routine.
I am off to wrap up the rest of my Saturday agenda. So much to do, so little time!