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Shrimp, Kale and Spinach with Couscous, Feta and Toasted Pine Nuts

Posted Sep 23 2010 5:57am
Whenever I have some shrimp and kale I end up making my recipe for sautéed shrimp, kale and feta with toasted pine nuts . I know I should branch out but every time I eat it I wish a made a double batch; however, just to keep things fresh and new I changed it up a bit.  This time I added spinach and couscous to soak up the wine and onion broth.

I like adding couscous as it is high in fiber and protein, about 6 grams and 7 grams respectively, and it adds a nice nutty flavor and a texture similar to bulgur wheat.  Couscous is a type of semolina wheat...I think of it like little mini pastas.  Another plus is that it cooks super fast.  Just five minutes in boiling water!

Shrimp, Kale and Spinach with Couscous, Feta and Toasted Pine Nuts Printable Recipe Serves 4Ingredients

2/3 cup whole wheat couscous (2 servings) cooked to package directions
1 lb shrimp, peeled, deveined and tails removed
Greek dressing, to cover shrimp
1 Vidalia onion, chopped
2-3 Tbsp chicken broth or water
2 tsp minced garlic
1 bunch of fresh kale, washed, destemmed and chopped
Dash of semi-dry white wine
4 cups baby spinach
Handful of toasted pine nuts
1 tsp red wine vinegar
4 Tbsp feta cheese
Coarse salt and fresh ground pepper, to taste

Directions

1. Place the shrimp in a medium bowl and pour Greek or Italian dressing over, toss to coat.

2. Spray a large, straight sided skillet with cooking spray and heat over medium high heat.

3. Add the onions and cook until soft, about five minutes. Add chicken broth or water as needed to keep onions from sticking. Add the garlic and cook an additional minute.

4. Place the shrimp in the pan and cook for about a minute until first side begins to turn pink. Turn to second side and top with kale. Cover and cook an additional two minutes.

5. Pour a dash of white wine to the pan and stir to combine shrimp and kale mixture. Cook two more minutes.

6. Remove pan from heat and stir spinach.  Gently mix to wilt.  Add in couscous, handful of toasted pine nuts and 1 tsp red wine vinegar.

7. Top each serving with 1 Tbsp feta cheese.
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