Archive for Wednesday, April 25, 2001

Recipe right on for busy families

April 25, 2001

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Middle Eastern shrimp offers diners a tasty feast for six that will take the cook only about 25 minutes to make. The dish flavored with seasonings that include garlic, cumin, allspice and mint features shrimp cooked in a tomato sauce, served over couscous.

The recipe is among a varied selection in "Family Circle Quick & Easy Recipes" (Broadway Books, $24.95), encouragingly subtitled "More than 300 Tasty, Easy-to-Make Recipes Plus 75 Photos."

Family Circle editor in chief Susan Kelliher Ungaro notes in the foreword that a 15-minute recipe makes her day. She sees the book as a must-have for busy people "Give us a fast and tasty recipe and we're forever grateful."

The choices range from soups and salads to desserts, each recipe tagged with icons summarizing characteristics such as one-pot, quick prep, no cook and so on. All have preparation and cooking times, and nutrition analyses.

Middle Eastern Shrimp



(Preparation 10 minutes, cooking time 15 minutes)

Two 14 1/2-ounce cans stewed tomatoes

1/2 cup frozen chopped onions, thawed

3 tablespoons pine nuts

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons bottled chopped garlic

3/4 teaspoon ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon black pepper

1/4 teaspoon salt

1/8 teaspoon ground red pepper (cayenne)

1 1/3 cups water

1 cup couscous

3/4 teaspoon dried mint

2/3 cup crumbled feta cheese

1 pound peeled, deveined medium shrimp

Fresh mint leaves for garnish (optional)

In medium-size saucepan, stir together tomatoes with their liquid, onions, pine nuts, oil, vinegar, garlic, cumin, allspice, black pepper, salt and red pepper; break up tomatoes with a wooden spoon.

Cook, covered, over medium heat for 10 minutes to 12 minutes or until mixture is slightly thickened.

Meanwhile, bring water to boiling in a small saucepan. Combine couscous and dried mint in a small bowl. Add to boiling water; stir. Cover saucepan; remove from heat. Let stand, covered, five minutes. Uncover; fluff with fork. Stir in 1/3 cup feta cheese. Cover saucepan again.

Add shrimp to tomato mixture; cover and cook, stirring occasionally, two to three minutes, or until shrimp are cooked through.

To serve, spoon couscous onto a large platter; top with shrimp mixture and sprinkle with remaining 1/3 cup feta. Garnish with mint leaves if desired. Makes six servings.

Nutrition information per serving: 346 cal., 21 g pro., 14 g fat, 36 g carbo., 871 mg sodium, 132 mg chol.

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