30 Meals in 30 Minutes - October 2017

Quick Moroccan Shrimp Skillet

When my niece was attending West Point, she was sent to Morocco for five months. I threw her

a going-away party with Moroccan decorations, costumes and cuisine, including

this saucy shrimp dish. Whenever I make it now, I think of her and I smile.

—BARBARA LENTO HOUSTON, PA

START TO FINISH: 25 MIN.

MAKES: 4 SERVINGS

1 tablespoon canola oil
1 small onion, chopped
¹₄ cup pine nuts
1 pound uncooked shrimp(16-20 per
pound), peeled and deveined
1 cup uncooked pearl(Israeli)
couscous
2 tablespoons lemon juice
3 teaspoons Moroccan seasoning(ras
el hanout)
1 teaspoon garlic salt
2 cups hot water
Minced fresh parsley, optional

1.In a large skillet, heat oil over

medium-highheat; saute onion and pine

nuts until onion is tender, 2-3 minutes.

Stir in all remaining ingredients except

parsley; bring just to a boil. Reduce heat;

simmer, covered, until shrimp turn pink,

4-6 minutes.

2.Remove from heat; let stand 5

minutes. If desired, top with parsley.

NOTE This recipe was tested with

McCormick Gourmet Moroccan

Seasoning (ras el hanout).

Test Kitchen TipsLetting the mixture

stand before serving helps the pasta

absorb more liquid. It’s still a saucy dish,

so serve it in a shallow bowl.Slivered

almonds can be substituted for pine nuts.

The flavor of this dish is close to a curry,

but with more cinnamon.For easier

eating, remove the shrimp tails before

cooking.Health Tip: Shrimp are naturally

high in chol., but not to worry. The

greatest impact on blood chol. comes from

sat. and trans fats, and shrimp has little

sat. and no trans fat.

PER SERVING 1 cup: 335 cal., 11g fat (1g

sat. fat), 138mg chol., 626mg sodium, 34g

carb. (1g sugars, 1g fiber), 24g pro.