Recipe: Greek Shrimp With Tomatoes and Peas

Take a delicious journey to the Mediterranean

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

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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.

Nutritional information per serving

Makes 6 to 8 servings

Calories 182  (32 percent calories from fat)

Fat 6 g

Saturated fat 1 g

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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

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