What we all need for weeknight dinner is something easy and good—it’s that simple. How about pecan-crusted fish fillet? Or one of my all-time favorite Mediterranean pasta dishes, Greek Shrimp Couscous, Feta, Olives & Lemon. And for dessert—the summer crowd-pleaser for grownups and children—the Great Grape Freeze. You get the idea. This is where I invent and find stress-free recipes we can all eat and enjoy on busy weeknights.
Ingredients
- 1 pound shrimp peeled
- Feta cheese, crumbled (I like Mt. Vikos)
- 1 box couscous
- 0.25 cup olive oil extra virgin
- 2 cloves garlic peeled and halved
- 12 kalamata olives pitted, chopped
- 10 cherry tomatoes halved
Servings:
Instructions
- Remove shrimp from refrigerator and place on counter. Make couscous according to package directions. While couscous is sitting with the lid on, steaming itself, in a fry pan add 1/4 cup extra virgin olive oil and two cloves of peeled garlic, and saute for a couple of minutes.
- Toss in peeled shrimp and cook for a couple of minutes or so on each side until done. (Shrimp cooks quickly.) Add in chopped olives, cherry tomato halves and crumbled feta, stir a couple of times to coat everything.
- Serve by placing couscous on each plate, and top with the shrimp mixture. Make sure some of the shrimpy olive oil is poured on the couscous. Just before serving squeeze a fresh lemon wedge over each plate. (I've been known to throw already cooked shrimp into the pan, warming it.)
When you sauté garlic in olive oil add a couple of anchovy fillets which will
melt into the oil. This adds really compatible flavor and complexity.
In season throw some chopped chives on top before serving.
Results, an already great, simple dish made even better.
Raymond, I do this all the time, so I’m very happy you wrote to recommend it. Melted anchovies soften in flavor as well as texture, adding a back note to dishes that makes them intriguing. Have you ever tried a recipe in Barbara Kafka’s book Vegetable Love, featuring cauliflower florets, olive oil and anchovies fried in a very hot pan and served over pasta? The anchovies melt, as usual, the cauliflower browns and it’s incredible when it hits the pasta. Vegetable Love is one of my favorite cookbooks of all time from a legendary recipe expert. I bet you can Google the recipe online. Happy Anchovy Holidays, Raymond! Your Pal Faith