Pescanova Shrimp with Butter & Garlic Sauce Frozen

Pescanova Shrimp with Butter & Garlic Sauce Frozen

Recipes

Butter& Garlic Shrimp with Couscous and Broccoli

Ingredients:

• 2 tablespoons olive oil divided
• 1 ½ cups pearl or Israeli couscous
• 2 cups low sodium chicken broth (or vegetable/fish broth or water)
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly cracked black pepper
• 1 small head broccoli florets and tender stems cut into 1-inch pieces
• 1 packet Pescanova Salted Butter and Garlic Shrimp
• 1 tablespoon lemon juice plus more for serving
• 1/4 cup roughly chopped chives, basil and/or parsley

Instructions:

1. Heat 1 tablespoon of the oil in a medium saucepan set over medium-high heat. Once the oil is shimmering, add the couscous and cook, stirring often, until the grains turn light brown and begin to smell toasty, about 2 to 3 minutes.

2. Add the stock (or water), season with salt and pepper and brink the liquid to a boil. Lower the heat to medium and cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and set aside.

3. While the couscous is cooking, heat the other tablespoon of oil in a medium skillet set on medium-high. Add the broccoli and cook, tossing often, until the broccoli chars in spots and becomes tender, 5-6 minutes.

4. Lower the heat to medium, and add the shrimp and flavored butter pats from the bag, and toss until the shrimp is fully cooked and everything is coated in the flavored butter sauce.

5. Add the couscous and toss until combined. Stir in lemon juice and fresh herbs and transfer to a serving platter.

Saleted Butter & Garlic Shrimp with Escarole

Ingredients:

• 1 bag Pescanova Salted Butter and Garlic Toss & Serve
• 3 tablespoons butter, divided
• 1/4 cup panko breadcrumbs
• 1/4 teaspoon crushed red pepper
• 2 tablespoons pistachios, coarsely chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 head escarole, cleaned and cut into strips
• 1/2 cup pickled cherry peppers, sliced
• Salt and pepper, to taste

Instructions:

1. Prepare Toss & Serve according to package directions; keep warm.
2. Meanwhile, in a large skillet melt 1 tablespoon butter over medium heat. Add panko and stir constantly until lightly toasted, 2 to 3 minutes. Remove to a small bowl and toss with red pepper and pistachios; set aside.
3. Add remaining 2 tablespoons of butter and olive oil to skillet and heat over medium high heat until butter is melted. Add garlic and sauté 1 minute. Add escarole and cherry peppers and sauté until escarole is wilted, stirring frequently.
4. Remove to a serving platter, sprinkle with panko mixture and top with Salted Butter and Garlic Shrimp.

Butter Garlic Shrimp with Couscous

Ingredients:

• 1 bag Pescanova Butter Garlic Shrimp
• 3 cups cous cous
• 2 tbsp pine nuts, toasted
• 2 tbsp fresh parsley
• 3 tbsp fresh basil
• 1 tbsp fresh oregano
• 1/2 cup golden raisins
• 3 cups vegetable stock
• 1/4 cup olive oil

Instructions:

1. Roughly chop parsley, basil, and oregano
2. Bring vegetable stock to boil in a pan, add in cous cous and raisins, bring back to a boil, turn off, and set aside 5-7 minutes
3. Toast pine nuts in a pan
4. Fluff cous cous with fork, mix in olive oil, chopped herbs, and toasted pine nuts
5. Sauté Butter Garlic Shrimp in a medium-high heated pan for 8 minutes or until internal temperature has reach 165°F
6. Plate cous cous in a large serving bowl and top with cooked Butter Garlic Shrimp