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Middle Eastern Shrimp
Makes 6 servings.
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)
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 thickened.
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.
Calories: 346 Protein: 21 grams Total fat: 14 grams Cholesterol: 132 mg Sodium: 871 mg Carbohydrate: 36 grams
