Middle Eastern Shrimp
- 2 (14 1/2 ounce) cans stewed tomatoes
- 1/2 cup frozen chopped onions, thawed
- 3 tablespoons pine nuts
- 2 tablespoons olive oil
- 2 tablespoons balsamic
- 2 teaspoons bottled chopped garlic
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 1/3 cups water
- 1 cup couscous, uncooked
- 3/4 teaspoon dried mint
- 2/3 cup crumbled feta cheese (about 5 ounces, divided)
- 1 pound peeled, deveined medium shrimp
- Fresh mint leaves for garnish (optional)
- In a medium saucepan, stir together tomatoes with their liquid, onions, pine
nuts, oil, vinegar, garlic, cumin, allspice, black pepper, salt and cayenne; break
up tomatoes with a wooden spoon.
- Cook, covered, over medium heat 10 to 12 minutes or until mixture is slightly
- Meanwhile, bring water to boiling in a small saucepan.
- Combine couscous and dried
mint in a small bowl. Add to boiling water; stir. Cover saucepan; remove from heat.
Let stand, covered, 5 minutes.
- Uncover; fluff with fork. Stir in 1/3 cup feta cheese.
Cover saucepan again.
- Add shrimp to tomato mixture; cover and cook, stirring occasionally, 2 to 3 minutes,
or until shrimp are cooked through.
- To serve, spoon couscous onto a large platter; top with shrimp mixture and sprinkle
with remaining 1/3 cup feta.
- Garnish with mint leaves if desired.
Makes 6 servings.
Calories: 346 Protein: 21 grams Total fat: 14 grams Cholesterol: 132 mg Sodium:
871 mg Carbohydrate: 36 grams