Seafood skillet dinner ready in 20 minutes! Enjoy spicy shrimp, tomatoes and olives flavored with Old El Paso® Salsa served over couscous.
Purchase fresh shrimp that look plump and new. Shrimp should smell fresh, with no hint of ammonia. For optimum flavor and texture, buy fresh shrimp the day you will use it. Otherwise wrap the shrimp tightly, refrigerate it and use within 2 days.
Use a pretty yellow, blue or green serving platter for this colorful shrimp dish. Mound the couscous on the platter, then arrange the shrimp and sauce on top. Tuck in sprigs of fresh cilantro or parsley as a garnish. Serve the shrimp and couscous with corn muffins and watermelon wedges.
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