Serves 4
20 min
Shrimp With Tomatoes and Olives
Recipe GLPRbd9704d0281a1a
A light and vibrant Mediterranean-inspired dish featuring tender shrimp simmered in a savory tomato and green olive sauce, served alongside fluffy couscous. This elegant yet simple 20-minute meal brings together the flavors of Provence with briny olives, fresh tomatoes, and a splash of white wine.
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Ingredients
1 10-ounce box couscous (about 1⅓ cups)
1 tablespoon olive oil
1 small onion, chopped
1 28-ounce can diced tomatoes, drained
¾ cup pitted green olives
½ cup dry white wine
Kosher salt and black pepper to taste
1 pound medium shrimp, peeled and deveined
Directions
Bring a large pot of salted water to a boil. Add the couscous and cook according to package directions, usually about 8–10 minutes, until tender and fluffy. Drain well if needed and set aside.
While the couscous cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until softened and fragrant.
Add the drained canned tomatoes and green olives to the skillet. Stir well to combine.
Pour in the dry white wine and bring the mixture to a simmer. Let it simmer gently for 2–3 minutes to allow the flavors to meld.
Add the peeled and deveined shrimp to the tomato mixture. Season with kosher salt and black pepper to taste. Simmer for 3–4 minutes, stirring occasionally, until the shrimp are opaque and cooked through (internal temperature of 145F). Do not overcook.
Divide the couscous evenly among four serving bowls or plates. Top each portion with the shrimp, tomatoes, olives, and sauce. Serve immediately while hot.
