Shrimp with Tomatoes & Feta Recipe
- 3 tablespoons olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 6 plum tomatoes, chopped
- 1/2 cup white wine or chicken broth
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon sweet paprika
- 2 pounds uncooked large shrimp, peeled and deveined
- 2/3 cup crumbled feta cheese
- 2 teaspoons minced fresh mint
- Hot cooked rice
- 1. In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- 2. Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice. Yield: 6 servings.
1 cup (calculated without rice) equals 261 calories, 11 g fat (3 g saturated fat), 191 mg cholesterol, 502 mg sodium, 8 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.