Shrimp and Couscous Skillet

Central PA Live

Chef Terry Wallace from U.S. Hotel Tavern shares a recipe for Shrimp and Couscous Skillet.

Shrimp and Couscous Skillet

2 tsp. olive oil

1 large zucchini, diced

1 tbsp. garlic

15 oz can chopped tomatoes

1/3 cup dry white wine

1 tsp. dried oregano

1/8 tsp. hot red pepper flakes

Pinch salt (1/4th tsp)

1 lb medium shrimp peeled and deveined

¼ cup crumbled feta cheese (chopped chives and extra pete to garnish

1/3 cup dried cous cous

Procedure

Spray a large nonstick skillet wit hcooking spray

Place over medium-high heat

Add oil & zucchini to saute

Cook 3 minutes, stirring until zucchini softens, stir in garlic

Cook 30 seconds, add next 4 ingredients, bring to simmer

Reduce heat to medium-low, cover and simmer 5 minutes

Add shrimp and cook for 5 more minutes, stirring occasionally

Turn off heat and top with feta cheese

While shrimp is cooking add couscous to boiling water, shut off

Burner and cover couscous for 5 minutes, fluff couscous with fork, divide between soup/salad bowl and top with tomato and shrimp mixture

Garnish with feta cheese and chives

Visit U.S. Hotel Tavern at 401 S. Juniata St. in Hollidaysburg, give them a call at (814) 695-2624, or visit their website for more information.

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