Options

Format:
Include:
PRINT
See more
Photo: Anna Williams; Styling: Anna Last Photo by: Photo: Anna Williams; Styling: Anna Last

Shrimp with Tomatoes and Olives

Real Simple AUGUST 2008

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Other:10 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 477
  • Calories from fat: 21%
  • Protein: 34g
  • Carbohydrate: 60g
  • Sugars: 5g
  • Fiber: 5g
  • Fat: 10g
  • Saturated fat: 2g
  • Sodium: 848mg
  • Cholesterol: 172mg
advertisement

Go to full version of

Shrimp with Tomatoes and Olives recipe

advertisement