Recipe for cooking middle eastern shrimp
Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Seafood
Makes 6 servings.
2 (14 1/2 ounce) cans stewed tomatoes
1/2 c. frozen chopped onions, thawed
3 Tbsp. pine nuts
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 tsp. bottled chopped garlic
3/4 tsp. ground cumin
1/2 tsp. ground allspice
1/4 tsp. black pepper
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 1/3 (one and one-third) c. water
1 c. couscous, uncooked
3/4 tsp. dried mint
2/3 c. crumbled feta cheese (about 5 oz., divided)
1 lb. peeled, deveined med. shrimp
Fresh mint leaves for garnish (optional)
In a med. saucepan, stir together tomatoes with their liquid, onions, pine nuts, oil, vinegar, garlic, cumin, allspice, black pepper, salt and cayenne; break up tomatoes with a wooden spoon.
Cook, covered, over med. heat 10 to 12 mins. or until mixture is slightly thickened.
Meanwhile, bring water to boiling in a small saucepan. Combine couscous and dried mint in a small bowl. Add to boiling water; stir. Cover saucepan; remove from heat. Let stand, covered, 5 mins. Uncover; fluff with fork. Stir in 1/3 c. feta cheese. Cover saucepan again.
Add shrimp to tomato mixture; cover and cook, stirring occasionally, 2 to 3 mins., or until shrimp are cooked through.
To serve, spoon couscous onto a large platter; top with shrimp mixture and sprinkle and distribute with remaining 1/3 c. feta. Garnish with mint leaves if desired.
Calories: 346 Protein: 21 grams Total fat: 14 grams Cholesterol: 132 mg Sodium: 871 mg Carbohydrate: 36 grams
