Sunday, January 6, 2013

Broiled Shrimp and Tomatoes are Good for the Waistline

I was so tired from the week and getting back in the swing of things, that I wanted to cook something good without it being too elaborate.  And since I haven't really had seafood in a while (there's not much in the way of shellfish in Slovakia), I thought shrimp would be perfect.  

Being a bit of a hit or miss for me, I don't always succeed in making shrimp, but this time around was different.  I followed the cooking directions of this recipe to a t, which produced really delicious and not overdone shrimp.  The simple pairing of cherry tomatoes and a spicy paprika rub gave the shrimp a lot of flavor, which then further rested on a bed of whole wheat cous-cous.  Dressed with sliced apricots, pistachios and dill, all the flavors were fresh and vibrant and didn't weigh you down.  As you'll see in the recipe, it says you can do it in about 20 minutes and I can personally vouch this is true.  Hope you love it as much as we did.

Broiled shrimp with whole wheat cous-cous
and a side of yogurt-hummus sauce, as seen on 

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