Recipe Wednesday: Tomatoes, Shrimp & Feta (Tim's Fave)

An easy & healthy Mediterranean meal that even your carnivorous husband/fiance/boyfriend will love.

Tomatoes, Shrimp & Feta over Cous Cous

1 box of plain or flavored cous cous
Extra virgin olive oil
2 garlic cloves, diced
1 large red onion, finely chopped
1/2 c. white wine (or stock)
1 (28 oz.) can of whole tomatoes, drained & chopped
2 c. frozen shrimp (cooked, tail-off)
2 c. fresh spinach
Feta cheese
Pine nuts, toasted (optional)

Follow directions on box to prepare cous cous. Saute garlic & onion in olive oil for 2 minutes in a deep saute pan. Add white wine and simmer for 1 minute. Add tomatoes and simmer for 2 minutes. Add shrimp and cook until shrimp are warmed through. Add spinach and cook until just wilted (you want it to stay a vibrant green color). Stir and simmer longer with no lid if a lot of liquid remains.

If you use plain cous cous, you can jazz it up with your favorite spices. Transfer to a larger bowl & fluff with a fork. We added in salt, black pepper & lots of curry powder.

Serve in pasta bowls and top with feta cheese & toasted pine nuts. Or don't.
But trust me, you'll be glad if you do!
[Ignore my creepy stare. I'm very protective over my food like a dog.]

How to Toast Pine Nuts

Drizzle a tablespoon of olive oil in a saute pan on medium-high heat. Add the pine nuts so they're spread out and not on top of each other. Stir them around in the pan for a few minutes until they're golden brown. Whatever you do, do not walk away from pine nuts. They burn in 5 seconds so you have to keep an eye on them. As soon as they get some color, pour them out on some paper towels to cool. Store in an airtight container.

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