Shrimp Fresco

January 8, 2010

This is an easy dish with quick-cooking couscous and shrimp!  You could use any pasta you had on hand.

You will need:

  • 1 lb jumbo shrimp (I like the jumbo because they are big enough not to get tough when reheating leftovers)
  • 1 t salt
  • 2 t pepper
  • 1 1/2 t garlic powder
  • 1 t dried oregano
  • 1 t dried basil
  • 1 can petite diced tomatoes
  • 3/4 c baby spinach, chopped
  • 1 c couscous
  • Juice from tomato can plus water to equal 1 cup
  • 1 bouillon cube (opt)
  • 1 T margarine
  • Handful feta crumbles (opt)

Then  you…

  1. Bring tomato water, bouillon and margarine to a boil.
  2. When water boils, add couscous.  Cover and remove from heat.  It will be done in about 4-5 minutes.
  3. Meanwhile, toss the shrimp with the salt, pepper, garlic powder, oregano and basil in a medium bowl.
  4. Add to a large skillet over medium heat.  Add tomatoes when the shrimp are about halfway cooked, and stir.
  5. Add the spinach and stir.
  6. Remove from heat when cooked through.  Add couscous and mix.
  7. Serve topped with feta crumbles!

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