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 spicy tomato sauce, olives, and tangy Feta cheese.
Produit dans un établissement 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
4 gousse(s)
Ail
14 g
Persil
1.5 tasse(s)
Olives vertes
1.5 tasse(s)
Couscous perlé
(Contient: Blé)
560 g
Crevettes
(Contient: Crustacean/Crustacé)
2 pièce(s)
Oignon, haché
2 pièce(s)
Tomates broyées
1 cc
Flocons de piment
1 tasse(s)
Feta, émietté
(Contient: Lait)
Pas inclus dans votre livraison
pièce(s)
Huile*
Instructions
Prep: Wash and dry all produce. Bring a large pot of salted water to a simmer over medium heat. Mince or grate the garlic. Finely chop the parsley. Slice the olives into rings.
Cook the Israeli couscous: Add the Israeli couscous to the boiling water and cook for 8-10 minutes, until al dente. Drain.
Cook the shrimp: Heat a drizzle of oil in a large pan over medium- high heat. Add the shrimp to the pan and cook, tossing for 1-2 minutes, until almost cooked through. Transfer shrimp to a plate.
Make the marinara sauce: Heat another drizzle of oil in the same pan over medium heat. Add the garlic, onion, and a pinch of chili flakes, if desired. Cook, tossing for 4-5 minutes, until softened. Add the tomatoes and olives and simmer for 5 minutes.
Stir the shrimp and half the parsley into the sauce and cook for 1-2 minutes, until the shrimp are opaque.
Finish and serve: Serve the shrimp saganaki on a bed of Israeli couscous. Sprinkle with the feta and remaining parsley. Enjoy!
