Spicy Orange Garlic Shrimp and Orange Couscous

Seafood is something I do not eat very often. Growing up in the midwest made me a meat and potatoes kind of girl, but I've recently been enjoying learning to appreciate seafood. I decided to try this spicy shrimp recipe that comes from the Pioneer Woman, and paired it with an orange couscous dish I found in Weight Watchers' Make it in Minutes.

Spicy Orange Garlic Shrimp

Ingredients
2 dozen shrimp (26-30 per dozen, deveined and tails remove)
3/4 cup orange juice
2-4 cloves of garlic
3 Tablespoons salted butter
1/2 teaspoon ground cayenne pepper
1 teaspoon Old Bay seasoning

Directions
Thaw and dry shrimp

Thinly slice garlic. Add garlic and all other spices to orange juice.

In a large skillet over high heat, melt 2 Tablespoons butter. Once butter has melted, add shrimp. Cook about 30-60 seconds and flip over. Cook another 30-60 seconds. Remove shrimp from pan.

Let butter and drippings heat up to slightly smoking. Add orange juice mixture and stir well. Add last Tablespoon of butter and mix until slightly thickened.

Return shrimp to pan and toss to coat. Let cook about 1 minute or until heated through.

Orange Couscous

Ingredients
1 3/4 cups water
2 Tablespoons orange juice
2 teaspoons grated orange zest
1 Tablespoon unsalted butter
1/4 teaspoon salt
1 (10 oz) box quick-cooking couscous
1 Tablespoon fresh chopped parsley

Directions
Combine the water, orange juice, orange zest, butter and salt in a saucepan; bring to boil. Stir in the couscous and parsley; cover and remove from heat. Let stand until the liquid has been absorbed, about 5 minutes. Fluff the couscous with a fork and serve.

Amanda's Analysis:
This was a very tasty shrimp dish. It had a lot of flavor without being over powering, that Pioneer Woman sure knows what she's doing. I made the mistake of throwing out the remaining sauce right after removing the shrimp. I think some extra sauce would have added to the spiciness. I give the spicy shrimp 6 spoons.

The couscous was a nice side for this spicy shrimp. It had a subtle orange flavor that complemented the orange juice used in the shrimp. It also allowed us to use our new microplane we bought at The Wooden Spoon. I give this couscous 5 spoons.

John's Jibba-Jabba:
Shrimp is definitely something I would like to eat more often. I am impressed by how quickly and easily frozen shrimp can be thawed and cooked. This particular shrimp recipe was simple and tasty. The cayenne pepper was an especially nice addition that provided a little kick. These shrimps get 6 spoons.

Couscous is a tasty side that goes well with many different things and this shrimp was no exception. Although the flavors could have been ramped up a little more it complimented the shrimp nicely. This couscous gets 5 spoons.