Shrimp With Tomatoes and Olives

Shrimp With Tomatoes And Olives
Anna Williams
Serve this flavorful dish with couscous, a quick-cooking staple that’s an instant time-saver.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

1
10-ounce box couscous (1 1/3 cups)
1
tablespoon
olive oil
1
small onion, chopped
1
28-ounce can diced tomatoes, drained
3/4
cup
pitted green olives
1/2
cup
dry white wine (such as Sauvignon Blanc)
kosher salt and pepper
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.
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 21 %
  • Protein 34 g
  • Carbohydrate 60 g
  • Sugar 5 g
  • Fiber 5 g
  • Fat 10 g
  • Sat Fat 2 g
  • Sodium 848 mg
  • Cholesterol 172 mg
What does this mean? See Nutrition 101.