Shrimp with Tomatoes and Olives
Category: Main Dish             Servings: 4 servings


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 (sub. chicken broth)
Kosher salt and pepper
1 pound medium shrimp, peeled and deveined


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, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes.

Add the shrimp, cover, and cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.

CALORIES 477 (21% from fat); FAT 10g (sat 2g); CHOLESTEROL 172mg; CARBOHYDRATE 60g; SODIUM 848mg; PROTEIN 34g; FIBER 5g; SUGAR 5g
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