Shrimp With Feta over Couscous

Submitted by Sheynath

"Developed for RSC Summer 2005. Prep time includes cleaning shrimp, if you buy them already cleaned prep time is minimal."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 large tomatoes, peeled and diced
• 1⁄2 cup dry white wine (or chicken stock)
• 1 cup chicken stock
• 2 -3 tablespoons lemon juice (1 large, fresh lemon)
• 1 teaspoon lemon zest (1 lemon)
• 1 lb large shrimp, cleaned and deveined
• 1 tablespoon capers
• 10 kalamata olives, pitted and chopped
• 1 -2 tablespoon cornstarch, if desired
• 1⁄4 cup basil, minced
• 1 -2 tablespoon oregano, minced
• 1⁄2 cup feta cheese, crumbled
• 4 cups couscous, prepared and hot

directions

1. Heat olive oil in a large skillet over medium hear, when hot add onions and garlic. Saute until starting to brown.
2. Add tomatoes, wine, lemon juice and lemon zest. Reduce until almost dry.
3. Add chicken stock and simmer over medium-low heat to for 10 minutes to reduce sauce slightly.
4. (repare couscous at this time, keep hot until ready to serve.).
5. Stir shrimp into sauce, simmer just until prawns are cooked. If sauce is hinner than you like, thicken with cornstarch to achieve the desired consistency.
6. Remove shrimp from heat, stir in capers, olives and herbs.
7. Divide couscous onto 4 serving plates. Spoon shrimp and sauce on top of couscous. Sprinkle with feta. Serve immediately.

Reviews

[MichelleinMD]

This was also good left over. I served it over spinach, with balsamic vinegar drizzled on top.

 

[NurseJaney]

Made for Australia/NZ Swap #23 What a lovely keeper ! Made 1/2 recipe, which DH and I TOTALLY demolished ! Used Israeli Couscous with a few threads of Saffron, and followed the rest of the recipe faithfully. Thanks for posting, Sheynath.

 

[PaulaG]

This is a delicious creation and one that you should be very proud of. Somehow I managed to miss it during RSC and glad that I found it during the Aussie Swap. The recipe was reduced to 2 servings and made a quick and delicious dinner for DH and me served with a tossed salad. The sauce was perfect and no cornstarch was needed. The couscous was cooked in chicken stock for added flavor.

 

[GirlEatsWorld]

Nice entry for the contest. Easy to make. The only changes I made were to use canned diced tomatoes. I thought it would need salt however with the stock, olives and capers it did not, but it needed some pepper. I did not need the cornstarch. It was good over the couscous but I think I might have liked it a little better with pasta. You'll be reading this review after the contest finals, but good luck anyway!