Shrimp Saganaki
with Tomato Marinara, Feta and Israeli Couscous
Greek food has so much more to offer than just gyros and tzatziki. Introducing bold and flavourful shrimp saganaki! In this dish, tender shrimp are layered with tomato sauce, olives, and tangy feta cheese.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
570 g
Crevettes
(Contient Crustacean/Crustacé)
340 g
Couscous perlé
(Contient Blé)
2 boîte(s)
Tomates broyées
113 g
Oignon, haché
20 g
Ail
60 g
Olives vertes
½ g
Feta, émietté
(Contient Lait)
10 g
Persil
Pas inclus dans votre livraison
½ cc
Sucre*
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Mince or grate the garlic. Slice the olives. Roughly chop the parsley.
Cook the Israeli couscous: Add the couscous to the boiling water. Cook until the couscous is tender, 7-8 min. (Drain the couscous when it’s done cooking.)
Cook the shrimp: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the shrimp. Cook, stirring occasionally, until the shrimp just turns pink, 1-2 min. Transfer the shrimp to a plate. Season with salt and pepper.
Make the marinara sauce: Reduce the heat to medium. Add a drizzle of oil to the same pan, then the onion and garlic. Cook, stirring occasionally, until golden-brown, 5-6 min. Add the crushed tomatoes and olives. Simmer until slightly thickened, 5-7 min.
Add the sugar, shrimp and half the parsley into the sauce. Stir until heated through, 1-2 min. (Taste and add more sugar, 1/4 tsp at a time, if you’d like your sauce a bit sweeter!)
Finish and serve: Divide the Israeli couscous between plates. Top with a scoop of shrimp saganaki. Sprinkle with the feta and remaining parsley. Enjoy!
KID-FRIENDLY TIP: If your kids don’t like olives, set them aside and stir them into your own bowl after cooking!