Moroccan Shrimp
- Number of Servings: 4
Ingredients
1 box (10 oz.) couscous1 tablespoon olive oil1 yellow onion, diced1/2 teaspoon salt1/4 teaspoon pepper1 red bell pepper, diced2/3 cup raisins1 large can (28 ounce) whole tomatoes, drained and roughly chopped1 pound shrimp2 teaspoon cumin1 teaspoon cinnamon1 lemon
1. Prepare the couscous according to directions. Set aside.
2. In skillet over medium heat, heat the oil. Add the onion, salt, and 1/8 teaspoon pepper. Cover and cook until the onion is softened, 5-7 minutes. Add the bell pepper and raisins and cook for 4 minutes more.
3. Add the tomatoes and heat for 3 minutes. Meanwhile place the shrimp in bowl and sprinkle with cumin, cinnamon and remaining black pepper. Squeeze the lemon over the shrimp and toss to combine.
4. 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 on the shrimp.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSTEJANO.
2. In skillet over medium heat, heat the oil. Add the onion, salt, and 1/8 teaspoon pepper. Cover and cook until the onion is softened, 5-7 minutes. Add the bell pepper and raisins and cook for 4 minutes more.
3. Add the tomatoes and heat for 3 minutes. Meanwhile place the shrimp in bowl and sprinkle with cumin, cinnamon and remaining black pepper. Squeeze the lemon over the shrimp and toss to combine.
4. 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 on the shrimp.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSTEJANO.
Nutritional Info Amount Per Serving
- Calories: 406.9
- Total Fat: 5.5 g
- Cholesterol: 221.0 mg
- Sodium: 619.4 mg
- Total Carbs: 61.5 g
- Dietary Fiber: 6.2 g
- Protein: 31.1 g
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