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12 ounces medium shrimp
1 cup sliced celery
¾ cup chopped green pepper
½ cup chopped onion
½ tsp. Cajun seasoning
¼ tsp dried oregano, crushed
2 tablespoons cooking oil
14- ½ oz. can of low sodium chicken broth
1 cup quick-cooking couscous
½ cup chopped tomato
Peel and devein shrimp. Rinse shrimp and pat dry with paper towels; set aside. In a large skillet cook and stir celery, pepper, onion, seasoning and oregano in hot oil until vegetables are tender. Carefully add broth; bring to boiling.
Stir in the shrimp and remove from heat. Stir in the couscous and tomato. Cover and let stand for 5 minutes (10 minutes was more like it). To serve, fluff mixture with a fork. Transfer mixture to a shallow serving bowl. If desired, serve with bottled hot pepper sauce and lemon wedges. Serves 4.
