Shrimp With Tomatoes and Olives

20-meals-16
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
  • July 2008

Ingredients

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