Hey, is it a weeknight? Are you stressed? Do you just want a quick yummy dinner that is low maintenance? Then look no further that this feta and tomato covered shrimp dream of a dish. You only need 9 ingredient for this dish or if you are like my roommate (who avoids all spicy foods, at all costs) you can leave out the red pepper flakes and get away with just 8 ingredients.
1 yellow onion - diced
4 cloves garlic - minced
2 oz Castelvetrano olives - thinly sliced
3 oz flat leaf parsley - chopped
16 oz shrimp - peeled and deveined
8 oz Israeli couscous
2 teaspoons red pepper flakes
28 oz canned crushed tomatoes
4 oz Feta cheese*
Prep the onions, garlic, olives & parsley.
Bring a medium sized salted pot of water to a boil. Cook Isreali couscous until al dente, according to the package instructions. If there aren’t instructions cook 8 to 11 minutes. Strain, return to pot, toss with olive oil and set portion into serving dishes.
In a large saucepan, over medium heat, heat olive oil and cook shrimp 2 minutes on each side. Once cook through remove from pan and set aside.
In the large sauce pan heat a drizzle of olive oil and add onion and garlic, if you are using red pepper flakes add them now. Cook until onions are translucent, stirring occasionally to ensure even cooking. Add tomato and olives to pan, bring to a simmer. Simmer sauce 4-5 minutes until it thickens slightly. Season with salt and pepper as desired.
Add shrimp and half of the parsley to pan, stir into sauce. Let the sauce simmer for 1 or 2 minutes, the shrimp will need this remaining time to finish cooking. Season with salt, pepper and additional red pepper flakes as desired.
Divide shrimp sauce evenly among the pre portioned serving dishes. Top with Feta and remaining parsley.
*If you are lucky enough to have a grocery that sells feta in brine you should definitely have that on your shopping list. This is also great for purchasing smaller quantities to ensure you have just the right amount. If your grocery doesn’t sell feta in brine no stress! Luckily the masterminds at Cook’s Illustrated figured out the best way to store feta not packed in brine.