Shrimp With Tomatoes and Olives

Combining a few different flavors and cuisines, this quick dinner is bursting with flavor. Ready in 20 minutes—with only 10 minutes of hands-on time—the dish can be served over rice, like an amped-up Creole, or virtually any grain, such as quinoa or, our preference, couscous. The super-fine balls create the ideal base for the shrimp sauce, which gets an extra punch from green olives. If certain members of your family like to add a little spice, you can put a jar of Tabasco on the table. Another idea: Double the recipe for the sauce and freeze for an even easier dinner down the road.

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Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 477 calories
    • Calories 21 calories from fat
    • Fat 10 g
    • Sat Fat 2 g
    • Cholesterol 172 mg
    • Sodium 848 mg
    • Protein 34 g
    • Carbohydrate 60 g
    • Sugar 5 g
    • Fiber 5 g
Combining a few different flavors and cuisines, this quick dinner is bursting with flavor. Ready in 20 minutes—with only 10 minutes of hands-on time—the dish can be served over rice, like an amped-up Creole, or virtually any grain, such as quinoa or, our preference, couscous. The super-fine balls create the ideal base for the shrimp sauce, which gets an extra punch from green olives. If certain members of your family like to add a little spice, you can put a jar of Tabasco on the table. Another idea: Double the recipe for the sauce and freeze for an even easier dinner down the road.

Ingredients

  1. Check 1 10-ounce box couscous (1⅓ cups)
  2. Check 1 tablespoon olive oil
  3. Check 1 small onion, chopped
  4. Check 1 28-ounce can diced tomatoes, drained
  5. Check ¾ cup pitted green olives
  6. Check ½ cup dry white wine (such as Sauvignon Blanc)
  7. Check kosher salt and pepper
  8. Check 1 pound medium shrimp, peeled and deveined

Directions

  1. Cook the couscous according to the package directions.
  2. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes.
  3. Add the tomatoes, olives, wine, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes.
  4. Add the shrimp and cover. Cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.