Toss this tangy shrimp dish in a skillet and serve over quick-cooking couscous for a delicious dose of pain-taming omega-3s.
MAKES 4 SERVINGS
- 2 tsp olive oil
- 1 large zucchini, diced
- 2 tsp minced garlic
- 1 (15-oz.) can chopped tomatoes, with juices
- 1/3 cup dry white wine or dry vermouth
- 1 tsp dried oregano
- Scant 1/8 tsp hot red pepper flakes
- Scant 1/4 tsp salt
- 1 lb. medium shrimp, peeled and deveined
- 1/4 cup crumbled feta cheese
- 2/3 cup dry couscous
Spray a large nonstick skillet with cooking spray and place over medium-high heat. Add oil to the skillet, add zucchini, and cook for 3 minutes, stirring, until the zucchini starts to soften. Stir in garlic and cook for 30 seconds. Add tomatoes, wine, oregano and pepper flakes, and bring to a simmer. Reduce heat to medium-low, cover, and simmer for 5 minutes. Add shrimp to the pan, and cook for 5 more minutes, stirring occasionally. Turn off heat and top with feta.
While the shrimp cooks, in a medium bowl (or small saucepan) bring 1 cup water to a boil. Stir in the couscous, cover, and let sit 5 minutes.
Fluff the couscous with a fork. Divide among bowls and add tomatoes and shrimp.
fat 5 g (sat. fat 2 g),
cholesterol 170 mg,
protein 22 g,
carbohydrates 24 g,
fiber 3 g,
sodium 560 mg,
sugars 5 g
Used with permission from Eat What You Love Quick & Easy © 2016 by Marlene Koch, Running Press.