Tuesday, September 22, 2009

Shrimp with tomatoes and olives

This was another recipe I found in my file, and it was only a year old! I had to work late last week, so I left the ingredients out with directions and came home to a late dinner made by Mr. Snowgoose (which explains why there are no photos of it). You can see how Real Simple did it here.

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

1. 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.
2. 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.

(Non)cook's notes:
1. I always by already cooked and shelled and de-pooped shrimp in packages from Trader Joes to make things easier.
2. This was really good hot or cold! I think this might find itself into our meal rotation since it was so easy and relatively cheap (under $10) to make.

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