*If you make this recipe with couscous, it comes together in less than 10 min. Boil your water while you chop/mix salsa and 5 min later, it's done (with polenta, it's like 20 min)
Ingredients
- 2 14-ounce box couscous (or 3/4 cup cornmeal)
- 2-3 cups low-sodium veg broth
- 1 TBS butter or olive oil
- 1/2 cup fresh flat-leaf parsley
- 1 TBS minced fresh oregano (or more parsley)
- 1 TBS capers in brine, drained
- 1 TBS fresh lemon juice
- 2 TBS olive oil
- 3 TBS olive oil, divided
- 2 cloves garlic, chopped
- 4 scallions, chopped
- Pinch crushed red pepper flakes
- 1 pound medium shrimp, peeled and deveined
- 1 15.5-ounce can cannellini beans, rinsed**
- 2 cup (4 ounces) baby spinach leaves or other chopped, dark leafy greens
- Fresh parmesan, to serve
Directions
- In a saucepan, cook couscous in broth according to directions
- (or Bring the broth to a boil in a medium saucepan over medium-high heat.
- Add the cornmeal gradually, whisking constantly, to form a thickened and smooth mixture.
- Reduce the heat to low. Cook over low heat, slowly bubbling, for 20 minutes: The mixture will resemble a thick, yellow paste.
- Turn off the heat and stir in 1 TBS butter until it has melted)
- Meanwhile, Stir together the parsley, oregano, capers, 2 TBS oil and lemon juice in a medium bowl to make "Italian salsa verde"
- Heat 1 TBS of the oil in a large skillet over medium-high heat.
- Add the garlic, scallions, rep pepper flakes and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
- Stir in the beans, greens, remaining 2 TBS oil, 1 teaspoon salt, and ¼ teaspoon pepper.
- Cook until heated through, 2 to 3 minutes.
To serve: spoon the warm couscous (or polenta) into bowls. Top with the shrimp, drizzle salsa verde and sprinkle parmesan. Serve warm.
**Maybe double this, up to you
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Original recipe: Combination of 2 recipes, one from the WaPo Voraciously plant-powered newsletter
Posted by Jasmine