Shrimp Marrakesh
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 321.8
- Total Fat: 4.2 g
- Cholesterol: 172.3 mg
- Sodium: 178.0 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 6.0 g
- Protein: 28.6 g
View full nutritional breakdown of Shrimp Marrakesh calories by ingredient
Introduction
A flavourful, whole-wheat and seafood dish with the sweet and savoury blend of aromas and tastes from Morocco. Add a pinch of saffron to the couscous if you have it for an even deeper layer of flavour. A flavourful, whole-wheat and seafood dish with the sweet and savoury blend of aromas and tastes from Morocco. Add a pinch of saffron to the couscous if you have it for an even deeper layer of flavour.Number of Servings: 4
Ingredients
-
¾ cup water
2/3 cup whole-wheat couscous
1 teaspoon olive oil
1 large Spanish onion, roughly chopped
½ teaspoon salt
½ teaspoon pepper
1 red pepper, seeded and roughly chopped
½ cup golden raisins
1 28-ounce can whole tomatoes, drained and roughly chopped
1 pound raw medium shrimp, peeled and de-veined
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 lemon, halved
Directions
Bring the water to a boil in a saucepan. Stir in the couscous, cover the pot and remove it from the heat.
Allow the pot to stand, covered, for 5-8 minutes.
Meanwhile, heat the oil in a large pan over medium-low heat.
Add the onion, salt, and half 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 more.
Add the tomatoes and heat for 3 minutes, stirring.
Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper.
Squeeze the lemon over the shrimp and toss to combine.
Drain the shrimp and add 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 mixture over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Allow the pot to stand, covered, for 5-8 minutes.
Meanwhile, heat the oil in a large pan over medium-low heat.
Add the onion, salt, and half 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 more.
Add the tomatoes and heat for 3 minutes, stirring.
Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper.
Squeeze the lemon over the shrimp and toss to combine.
Drain the shrimp and add 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 mixture over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.