Shrimp with Tomatoes and Olives

Real Simple
Shrimp with Tomatoes and OlivesRecipe
Photo: Anna Williams; Styling: Anna Last
Makes 4 servings


+ Add To Shopping List
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


Prep: 10 Minutes
Other: 10 Minutes

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.

Created date

July 2008

Nutritional Information

Calories 477
Caloriesfromfat 21 %
Protein 34 g
Carbohydrate 60 g
Sugars 5 g
Fiber 5 g
Fat 10 g
Satfat 2 g
Sodium 848 mg
Cholesterol 172 mg