Recipe Review: Moroccan Shrimp

On Sunday night I made Moroccan shrimp. I really liked this one. I tend to like dishes that combine the sweet and the savory, and this dish did that nicely with the golden raisins (which are way yummier than normal raisins). Larry's only complaint was that the dish needed more shrimp. The recipe calls for couscous, but I made it with quinoa instead.

MOROCCAN SHRIMP

1 10-ounce box 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 28-ounce can whole tomatoes, drained and roughly chopped
1 pound shrimp, peeled and deveined
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 lemon, halved

Prepare the couscous according to the package directions; set aside.

In a large skillet, over medium-low heat, heat the oil. Add the onion, salt, and 1/8 teaspoon 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 more. Add the tomatoes and heat for 3 minutes.

Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the 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.

Tip: Add flavor and color by stirring about 3 tablespoons of chopped fresh parsley, cilantro, or scallions into the couscous just before serving.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 580.46(10% from fat); FAT 6.42g (sat 0.97g); PROTEIN 35.32mg; CHOLESTEROL 172.36mg; CALCIUM 179.62mg; SODIUM 580.55mg; CARBOHYDRATE 94.46g; IRON 7.06mg

Source: Real Simple, November 2005