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Middle-Eastern Shrimp

Jennifer's
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Category: Middle Eastern
    Prep Time:       Cook Time:       Total Time:  


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Serves/Makes: 8
Ready in: 30-60 minutes

  • 1 can (19 ounce size) 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 cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 1/3 cup water
  • 1 cup couscous
  • 3/4 teaspoon dried mint
  • 2/3 cup crumbled feta cheese
  • 1 pound shrimp, shelled and deveined
  • mint leaves, for garnish

Stir together tomatoes with their liquid, onions, pine nuts, olive oil, balsamic vinegar, garlic, cumin, allspice, black pepper, salt and ground red pepper in a large bowl. Break up tomatoes slightly with a wooden spoon.

Pour tomato mixture into medium-size saucepan. Cook, covered, over medium heat for 10 to 12 minutes or until mixture is slightly thickened.

Meanwhile, bring the water to boiling in a small saucepan. Combine couscous and mint in a bowl. Add to boiling water and stir. Cover saucepan, then remove from heat. Let stand, covered, 5 minutes.

Uncover and fluff with fork. Stir in half the feta cheese. Cover saucepan again.

Add shrimp to tomato mixture and cover and cook, stirring occasionally, for 2 to 3 minutes or until shrimp are cooked through.

To serve, spoon couscous on large platter. Top with shrimp mixture and sprinkle with remaining feta cheese. Garnish with fresh mint leaves if desired.


Recipe Source: cdkitchen.com

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