Beer makes batters better, meat more tender, and sauces more flavorful.
Moroccan Shrimp
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- #69222
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 package (10 ounce size) couscous
1 tablespoon olive oil
1 large yellow onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 red bell pepper, diced
3/4 cup golden raisins
1 can (28 ounce size) whole tomatoes, drained and roughly chopped
1 pound shrimp, peeled and deveined
2 teaspoons cumin
1 teaspoon ground cinnamon
1 lemon, halved
directions
Prepare the couscous according to the package directions and set aside.
In a large skillet, over medium-low heat, heat the oil. Add the onion, salt and half of the black pepper. Cover and cook until the onion is softened, 5 to 7 minutes.
Add the bell pepper and raisins and cook for 4 minutes. Add the tomatoes and heat for 3 minutes.
Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon and remaining black pepper. Squeeze the lemon over the shrimp and toss to combine.
Add the shrimp - but not the liquid - to the tomato mixture in the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes.
Fluff the couscous with a fork, divide it among individual plates and spoon the shrimp over the top.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 15, 2007
Great! The raisins are a nice touch. Only thing we would have liked changed was the amount of time the shrimp had the spices on it. It probably should marinate a little longer to really absorb the cinnamon/cumin flavors more.