Quick Moroccan Shrimp Skillet

  Dinner

When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile.

Quick Moroccan Shrimp Skillet

Average Rating: 3.5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.

Ingredients

  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1/4 cup pine nuts
  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 1 cup uncooked pearl (Israeli) couscous
  • 2 tablespoons lemon juice
  • 3 teaspoons Moroccan seasoning (ras el hanout)
  • 1 teaspoon garlic salt
  • 2 cups hot water
  • Minced fresh parsley, optional

Instructions

  • 1. In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes.
  • 2. Remove from heat; let stand 5 minutes. If desired, top with parsley.

Nutrition Facts

1 cup: 335 calories, 11g fat (1g saturated fat), 138mg cholesterol, 626mg sodium, 34g carbohydrate (1g sugars, 1g fiber), 24g protein.

Tags