Zesty shrimp is a real snap
Published November 30, 2005
Here's an easy dinner when you want a respite from the seasonal bustle. But time saved is not the only virtue of this dish. Its fine flavor would coax any cook into giving it a place on the menu.
The 25-minute dish is from the November Real Simple magazine, from the regular feature offering strategies for weeknight meals.
A tip: Add flavor and color by stirring about 3 tablespoons of chopped fresh parsley, cilantro or scallions into the couscous just before serving.
10-ounce box couscous
1 tablespoon olive oil
1 large yellow onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 red bell pepper, diced
3/4 cup golden raisins
28-ounce can whole tomatoes, drained and roughly chopped
1 pound shrimp, peeled and deveined
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 lemon, halved
Cooking time: Start to finish 25 minutes.
Prepare the couscous according to the package directions; set aside.
In a large skillet, over medium-low heat, heat the oil. Add the onion, salt and 1/8 teaspoon of the black pepper.
Cover and cook until the onion is softened, 5 to 7 minutes.
Add the bell pepper and raisins and cook for 4 minutes.
Add the tomatoes and heat for 3 minutes.
Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon and remaining black pepper.
Squeeze the lemon over the shrimp and toss to combine.
Add the shrimp - but not the liquid - to the tomato mixture in the skillet.
Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes.
Fluff the couscous with a fork, divide it among individual plates and spoon the shrimp over the top.
Makes 4 servings.
[Last modified November 29, 2005, 10:47:04]
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