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Quick Cooking

Zesty shrimp is a real snap

Associated Press
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.

Moroccan Shrimp

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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