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middle Eastern Shrimp makes 6 Servings. 2 (14 1/2 Ounce) Cans Stewed Tomatoes
1/2 Cup Frozen Chopped Onions, Thawed
3 Tablespoons Pine Nuts
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
2 Teaspoons Bottled Chopped Garlic
3/4 Teaspoon Ground Cumin
1/2 Teaspoon Ground Allspice
1/4 Teaspoon Black Pepper
1/4 Teaspoon Salt
1/8 Teaspoon Cayenne Pepper
1 1/3 Cups Water
1 Cup Couscous, Uncooked
3/4 Teaspoon Dried Mint
2/3 Cup Crumbled Feta Cheese (about 5 Ounces, Divided)
1 Pound Peeled, Deveined Medium Shrimp
fresh Mint Leaves For Garnish (optional) in A Medium 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 Medium Heat 10 To 12 Minutes 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 Minutes. Uncover; Fluff With Fork. Stir In 1/3 Cup Feta Cheese. Cover Saucepan Again. add Shrimp To Tomato Mixture; Cover And Cook, Stirring Occasionally, 2 To 3 Minutes, Or Until Shrimp Are Cooked Through. to Serve, Spoon Couscous Onto A Large Platter; Top With Shrimp Mixture And Sprinkle With Remaining 1/3 Cup 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 |
