Shrimp Saganaki

Name: Shrimp Saganaki with Olive Tomato Sauce over Couscous
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 10 ounce Shrimp; 1 unit Yellow Onion; 2 clove Garlic; 1 box Crushed Tomatoes; 1 teaspoon Chili Flakes; ½ cup Feta Cheese; ¼ unit Parsley; ¾ cup Israeli Couscous; 1 ounce Green Olives; 2 teaspoon Olive Oil; unit Salt; unit Pepper

with Olive Tomato Sauce over Couscous

Recipe Development TeamPublished on March 17, 2017

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Fun fact: the word saganaki is a diminutive of the Greek word sagani, which means “frying pan.” In other words, a saganaki is a teeny-tiny single-serve skillet—or a dish prepared in one. Although the name might suggest that it’s little, this recipe is certainly not lacking in big personality: from briny olives and feta to flavorful shrimp, all the ingredients come together with characteristically Mediterranean gusto.

Tags:

Eat First

•Contains shellfish

•Spicy

Allergens:

Shellfish

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Shrimp

(Contains: Shellfish)

1 unit

Yellow Onion

2 clove

Garlic

1 box

Crushed Tomatoes

1 teaspoon

Chili Flakes

½ cup

Feta Cheese

(Contains: Milk)

¼ unit

Parsley

¾ cup

Israeli Couscous

(Contains: Wheat)

1 ounce

Green Olives

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2552 kJ

Calories610 kcal

Fat15 g

Saturated Fat5 g

Carbohydrate78 g

Sugar12 g

Dietary Fiber8 g

Protein41 g

Cholesterol230 mg

Sodium1430 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Large Pan

Instructions

1

Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve, peel, and thinly slice onion. Mince or grate garlic. Finely chop parsley. Thinly slice olives. Rinse shrimp, then pat dry with a paper towel.

2

Heat a drizzle of olive oil in a large pan over medium-high heat. Season shrimp with salt and pepper. Add to pan and cook, tossing, until pink and almost cooked through, 1-2 minutes. Remove from pan and set aside.

3

Once water is boiling, add couscous to pot. Cook, uncovered, until al dente, 10-11 minutes. Drain.

4

Heat another drizzle of olive oil in same pan over medium heat. Add garlic, onion, and a pinch of chili flakes (to taste). Cook, tossing, until garlic and onion are softened, 4-5 minutes. Stir in tomatoes and olives and bring to a simmer. Let cook until thick and saucy, about 5 minutes. Season with salt and pepper.

5

Stir shrimp and half the parsley into sauce. Cook until shrimp are completely cooked through, 1-2 minutes. Season with salt, pepper, and more chili flakes, if desired.