Lime-Ginger Shrimp with Carrot Couscous
By Patti Anastasia
From the April 2006
Issue of Applaud Magazine

This simple shrimp and couscous recipe is a nutritional gold mine. Couscous cooks quickly and is rich in iron, magnesium, zinc, and niacin. For this recipe, the couscous is cooked in carrot juice. In addition to providing a rich orange color to the couscous, carrot juice is a nutritional powerhouse. It is rich in vitamin A, vitamin B, calcium, magnesium, potassium, and iron. Look for canned carrot juice in the juice aisle of your grocery store. Ginger has been used in Chinese herbal medicine for centuries to fight colds and viruses, as a stimulating tonic for digestive disorders and the female reproductive system, and to help boost the immune system. Shrimp are an excellent source of selenium, vitamin D, and vitamin B12. They are also a good source of cardio- protective omega-3 fatty acids, noted for their anti-inflammatory effects and ability to prevent the formation of blood clots. In addition to being packed with vitamin C, limes contain compounds that have been shown to stop cancer cell division, and limes have an antibiotic effect. So gather up these simple ingredients for a delicious, fast, and easy dinner. Lime-Ginger Shrimp with Carrot Couscous 1/4 cup fresh lime juice 1/4 teaspoon red pepper flakes, optional 1 1/4 pounds large shrimp, peeled and de-veined ½ teaspoon dark sesame oil 3/4 cup carrot juice ½ cup water 1 cup couscous 2 teaspoons peanut oil 1 tablespoon fresh ginger, minced 2 cloves garlic, minced 4 green onions, thinly sliced Combine lime juice, red pepper flakes, and raw shrimp in a bowl. Toss to coat. Marinate for 15 minutes. Drain, discarding marinade. Combine sesame oil, carrot juice, and water in a 2-quart saucepan. Bring to a boil over high heat. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes, then fluff with a fork. Heat a medium nonstick skillet over medium-high heat. Add peanut oil. Stir fry ginger and garlic until fragrant, about 30 seconds. Add shrimp and stir-fry for 2-4 minutes, or until cooked through. To serve, arrange carrot couscous on plates, top with lime-ginger shrimp, sprinkle with green onions. Per Serving: 363 Calories; 6g Fat; 36g Protein; 44g; Carbohydrate; 5g Dietary Fiber; 216mg Cholesterol; 227mg Sodium. Patti Anastasia is a personal chef based in Londonderry, NH. She solves the “what’s for dinner?” dilemma by preparing delicious, healthy meals customized to her clients’ tastes and needs. Patti is a member of the Personal Chefs Network. She was awarded PCN’s Golden Whisk Award™ for New Personal Chef of the Year in October 2004 and Pacesetter Personal Chef in May 2005. Patti can be reached at 603-818-9991 or ChefPatti@AnastasiasTable.com.