This one is from Taste of Home which is a magazine we ordered for my sister in law last year and we got an online subscription as a result. Unfortunately, that means giving you the link won’t work unless you have a membership there. So if you DO…here’s the link:
If you don’t here is the full scoop:2 Servings Prep: 20 min. Cook: 20 min.
- 1/3 cup finely chopped onion
- 1-1/2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons white wine, optional
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1 tablespoon minced fresh parsley
- 6 tablespoons crumbled feta cheese
- In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine if desired, oregano, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is slightly thickened.
- Stir in shrimp and parsley. Cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Remove from the heat; sprinkle with cheese. Cover and let stand for 5-10 minutes or until cheese is softened. Yield: 2 servings.
Nutrition Facts: 1-1/4 cups (calculated without wine) equals 237 calories, 8 g fat (3 g saturated fat), 149 mg cholesterol, 748 mg sodium, 15 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
dReJ says: This one is pretty simple and straight forward. We felt like the shrimp skillet on its’ own was a little boring, so we added some pasta to serve it over and to make it more filling. That definitely worked! Just be sure to add the calories for whatever type of pasta you choose. We also added sun dried tomatoes to this mixture and man – that was DELICIOUS!