Shrimp Saganaki
with Olive Tomato Sauce over Couscous
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
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.
Once water is boiling, add couscous to pot. Cook, uncovered, until al dente, 10-11 minutes. Drain.
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.
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.
Divide couscous between plates, then top with shrimp and sauce. Sprinkle with feta and remaining parsley, then serve.
