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Middle Eastern Shrimp

Ingredients

  • 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 vinegar
  • 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)

Instructions

  1. 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.
  2. Cook, covered, over medium heat 10 to 12 minutes or until mixture is slightly thickened.
  3. Meanwhile, bring water to boiling in a small saucepan.
  4. Combine couscous and dried mint in a small bowl. Add to boiling water; stir. Cover saucepan; remove from heat. Let stand, covered, 5 minutes.
  5. Uncover; fluff with fork. Stir in 1/3 cup feta cheese. Cover saucepan again.
  6. Add shrimp to tomato mixture; cover and cook, stirring occasionally, 2 to 3 minutes, or until shrimp are cooked through.
  7. To serve, spoon couscous onto a large platter; top with shrimp mixture and sprinkle with remaining 1/3 cup feta.
  8. 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

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