Recipe: Greek Shrimp With Tomatoes and Peas
Take advantage of the scrumptious sauce by serving with pasta or rice.
Grab a large skillet for a delicious journey to the Mediterranean. Take advantage of the scrumptious sauce by serving with pasta or rice. For an added nutritional (and taste) boost, try whole grain pasta or brown rice.
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2 tablespoons olive oil
1 onion, chopped
1 (28-ounce) can diced tomatoes
½ cup chopped parsley
1 tablespoon minced garlic
1 tablespoon dried oregano leaves
Salt and pepper to taste
2 pounds medium shrimp, peeled
¼ cup sliced Kalamata olives
1 cup frozen peas, thawed
1/3 cup crumbled reduced-fat feta cheese
In large nonstick skillet over medium heat, heat olive oil and sauté onion until tender.
Stir in tomatoes, parsley, garlic, oregano and season to taste. Bring to boil, reduce heat, cover and cook 15 minutes, stirring occasionally.
Add shrimp and olives; continue cooking until shrimp are done, about 5-7 minutes. Add peas, cook several minutes. Sprinkle with feta, serve.
Makes 6 to 8 servings
Calories 182 (32 percent calories from fat)
Fat 6 g
Saturated fat 1 g
Cholesterol 170 mg
Sodium 567 mg
Carbohydrates 9 g
Dietary fiber 2 g
Sugars 4 g
Protein 21 g
Dietary Exchanges: 2 vegetable, 3 lean meat
Republished courtesy of Speaking of Women’s Health