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Cherry Tomatoes & Shrimp Over Parmesan Couscous

Source of Recipe

Cooking Club


Recipe Introduction

When it comes to favorite summer ingredients, three is never a crowd. Case in point: this garden-fresh recipe, which brings together a classic trio--tomatoes, basil and garlic. They're cooked with shrimp and a little bit of wine before being served over an irresistible Parmesan-accented couscous.

List of Ingredients

5 tablespoons olive oil, divided
6 large garlic cloves, thinly sliced
1/8 to 1/4 teaspoon crushed red pepper
1/4 cup white wine or bottled clam juice
4 cups halved cherry tomatoes
1 lb. shelled, deveined uncooked medium shrimp
1 teaspoon salt, divided
1 cup coarsely chopped fresh basil
1 3/4 cups water




Recipe

1. Heat 4 tablespoons of the oil in large skillet over low heat until hot. Add garlic and crushed red pepper; cook 5 minutes, stirring occasionally. Add wine. Increase heat to medium-low; gently boil 2 minutes. Increase heat to medium to medium-high; add tomatoes, shrimp and 3/4 teaspoon of the salt. Cook 2 to 3 minutes or until shrimp turn pink, stirring occasionally. Stir in basil.

2. Meanwhile, bring water, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt to a boil in medium saucepan over medium-high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Toss with 1 cup of the cheese.

3. Spoon tomato and shrimp mixture over couscous; sprinkle with remaining 1/4 cup cheese.

YIELD: 4 (2 3/4-cup) servings

PER SERVING: 625 calories, 28 g total fat (8.5 g saturated fat), 39.5 g protein, 53.5 g carbohydrate, 185 mg cholesterol, 1365 mg sodium, 5.5 g fiber