Shrimp With Tomatoes and Olives
Serves 4|
Hands-On Time:
|
Total Time:
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
- Cook the couscous according to the package directions.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes.
- Add the tomatoes, olives, wine, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes.
- Add the shrimp and cover. Cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.
Nutritional Information
- Per Serving
- Calories 477Calories From Fat 21%
- Protein 34g
- Carbohydrate 60g
- Sugar 5g
- Fiber 5g
- Fat 10g
- Sat Fat 2g
- Sodium 848mg
- Cholesterol 172mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Shrimp are almost always shipped frozen and defrosted before they hit the seafood case. Save money and be better assured of
freshness by buying bagged frozen shrimp.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
