Time for a new recipe, this time as part of a sponsored post by Collective Bias for the new Land O’Lakes Sauté Express Sauté Starters. This made for a super quick dinner recipe of Garlic & Herb Shrimp and Vegetables with Couscous. Dinner ideas will be a snap with the Sauté Express Sauté Starters even for those who think they are not good cooks. I promise!


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You can find the Sauté Express Sauté Starters right by the butter at the store. They are little cubes of butter, olive oil, and a blend of different flavorings. I opted for the Garlic & Herb variety to try since it seemed the most adaptable flavor.

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We really love shrimp, but here in St. Louis it is harder to find really super fresh shrimp so I use frozen shrimp much of the time. I like to use the raw kind that has already been peeled and deveined. Usually they still have the tails on which makes it look pretty, but Hubby finds them annoying while he eats and if I have time I cut off the tails for him (I’m such a good wife). When I took this pic I had the olive oil out too, but then I realized I would not even need that. I also have a zucchini and some grape tomatoes and a box of plain couscous.

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Each package of Land O’Lakes Sauté Express Sauté Starter has six little cubes in it. You can see what they look like unwrapped hear also. Just like little pats of butter almost.

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Couscous is incredibly easy, and foolproof, to make. For those who will ask, of course you can use quinoa or any other rice, grain, or pasta you want instead – but we like couscous and I wanted simple for this dish. The package calls for water, olive oil or butter and option salt to be brought to a boil. I decided to use a Sauté Express Sauté Starter in the water for this also.

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Start prepping your vegetables while the water is coming to a boil for the couscous. I cut the zucchini into 1/4” slices to start.

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Then cut each zucchini slice into four pieces. Cut the grape tomatoes in half lengthwise also. You can change up the veggies as you like, but these always work well together.

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Melt half of a Sauté Express Sauté Starter in a skillet over medium high heat. You can see they really do have a lot of garlic and herbs in them. Add the vegetables and sauté about 3-5 minutes.

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Now remove the veggies to a plate. Add the other half of the Sauté Express Sauté Starter to the same pan and melt. Then add in your shrimp.

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Cook the shrimp a few minutes until almost done.

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Now add back in the veggies to the pan with the shrimp and finish cooking. Do not overcook the shrimp or they will get rubbery. Just cook until they have that nice pinkish-coral color to them.

Fluff your couscous that you prepared and serve together! It is delicious!

 Garlic & Herb Shrimp and Vegetables with Couscous - Fast and easy, on the table in under 30 minutes! From @RobynsWorld  #SauteExpress #shop #cibas

You can learn more about Land O’Lakes Sauté Express Sauté Starters on their website and on the Land O’Lakes Facebook page. You can see the photos of my shopping trip for the ingredients in this Google+ album if you are interested.

What do you think? Would this be a recipe you would try? Or would you make something else with the Sauté Express Sauté Starters?

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Garlic & Herb Shrimp and Vegetables with Couscous

Website Robyns.World

Ingredients

  • 2 cubes Land O'Lakes Saute Express Saute Starter
  • 2 cups water
  • 1 cup couscous, plain
  • 1 zucchini, large
  • 1 pint grape tomatoes
  • 12oz shrimp, peeled and deveined
  • salt and pepper to taste

Optional

  • parmesan cheese

Directions

Add water and 1 cube of the Saute Express Saute Starter to pan and bring to a boil. Add couscous, stir, cover. Remove from heat (at least 5 minutes), and fluff with fork when ready to serve.

Slice zucchini into 1/4" slices, and then into 4 pieces per slice. Cut the grape tomatoes in half lengthwise. Melt 1/2 of another Saute Express Saute Starter in a large skillet over medium-high heat. Add zucchini and tomatoes and saute about 3-5 minutes. Remove vegetables to a plate.

In same skillet melt the other half of the Saute Express Saute Starter. Then add shrimp and cook until almost done, about 3-5 minutes. Now add back in the vegetables and finish cooking another 1-2 minutes until shrimp are cooked through. Add salt and pepper to taste.

To serve, plate with couscous and make sure to include the juices from the pan with the shrimp and vegetables. Sprinkle with grated Parmesan cheese (optional).