Greek Shrimp & Couscous
6 T oil
1 Onion, Chopped
1 ½ lbs Shrimp, Peeled
45 oz can Diced Tomatoes, Drained
2/3 cup White Wine
2 t Oregano
1 cup Feta, Crumbled
Heat oil in a large skillet over medium high heat. Add onions and cook until soft, about 8 minutes.
Add shrimp, cook on both sides until just pink, about 1 minute per side. Add tomatoes, wine, and oregano.
Simmer for 15 minutes to thicken, stirring occasionally. At this time, prepare the couscous, set aside.
Serve shrimp mixture over the couscous and top with feta cheese.
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About the Author
Sandra Berger has a degree in Restaurant Management from the University of Illinois and has worked in the food industry ever since. She is best known for her easy-to-make, yummy, family- friendly recipes. Some of these are a part of her cook book, “Sandra’s Easy Epicure: Easy Eats.” In addition to creating culinary masterpieces, she is also an experienced event planner. Sandra lives with her family in Columbus, Ohio.