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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 218.3
  • Total Fat: 5.4 g
  • Cholesterol: 128.7 mg
  • Sodium: 700.6 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 22.8 g

View full nutritional breakdown of Baked Shrimp with Tomatoes and Feta calories by ingredient
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Baked Shrimp with Tomatoes and Feta

Submitted by: MMTCHICAGO

Introduction

Recipe courtesy of Ellie Krieger

Her recipe for Baked Shrimp with Tomatoes and Feta appeared in the January 2009 issue of Fitness magazine.
Recipe courtesy of Ellie Krieger

Her recipe for Baked Shrimp with Tomatoes and Feta appeared in the January 2009 issue of Fitness magazine.

Number of Servings: 3

Ingredients

    1 tablespoon olive oil
    1 medium onion, diced (about 1-1/2 cups)
    2 cloves garlic, minced (about 2 teaspoons)
    2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
    1/4 cup finely minced fresh flat-leaf parsley
    1 tablespoon finely minced fresh dill
    1-1/4 pounds medium shrimp, peeled and deveined
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2/3 cup crumbled feta cheese (about 3 ounces)

Directions

Preheat the oven to 425 degrees F. Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.


Number of Servings: 3

Recipe submitted by SparkPeople user MMTCHICAGO.





TAGS:  Fish | Dinner | Fish Dinner |

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