Shrimp with Tomatoes and Olives

Shrimp with Tomatoes and Olives
Photo by Anna Williams


  • 1 10-ounce box couscous (1 1/3 cups)
  • 1 tablespoon olive oil
  • ¾ cup pitted green olives
  • 1 28-ounce can diced tomatoes, drained
  • Kosher salt and pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 small onion, chopped
  • + 1 more ingredients
    • ½ cup dry white wine (such as Sauvignon Blanc)

Cook the couscous according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes. Add the tomatoes, olives, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer, stirring occasionally, un...

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