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
Wash and dry all produce. Bring a medium pot of salted water to a boil. Mince or grate the garlic. Thinly slice the olives. Roughly chop the parsley.
Add the couscous to the boiling water. Cook until the couscous is tender, 7-8 min. (Drain the couscous when it’s done cooking.)
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 to a plate. Season with salt and pepper.
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!)
Divide the couscous between plates. Top with a scoop of shrimp saganaki. Sprinkle with the feta and remaining parsley.