1 TB Olive Oil

1 chopped onion

1/4 cup pine or slivered almonds

1 lb uncooked shrimp, peeled & deveined ( about 16 to 20 per pound )

1 cup uncooked pearl couscous  ( or may use rice or pasta of choice such as angel hair ) 

2 TB lemon juice  

3 TSP Moroccan Spice Blend

1 TSP minced  garlic

2 cups hot water

Minced fresh parsley

 

In  large skillet heat oil over medium-high heat, saute' onion and pine or slivered almonds until onion is tender about 3 minutes, stir in all  remaining ingredients except parsley,

 ( if using  couscous add here as stated ..but if using pasta or rice  cook seperately ) 

bring just to  boil,  reduce heat, simmer, covered until shrimp turns pink about 4 - 6 minute

Remove rom heat and let stand 5 minutes then top with fresh parsley.

 

 

HEALTH NOTE: Shrimp is known to generally be high in cholesterol however the greatest impact on blood cholesterol comes from saturated and trans fats. Shrimp has very little saturated fat and no trans fats.   

 

SERVING TIP: allowing the mixture ( couscous, pasta or rice whichever you chose to use ) stand in the sauce a few moments before serving helps everything to absorb more of the sauce. 

 

Moroccan Shrimp Skillet