Italian Shrimp with tomatoes, zucchini, and feta (Eat Shrink and be Merry)
- Number of Servings: 4
Ingredients
2 tsp. olive oil1 c. chopped red onions1 medium zucchini, chopped2 tsp. minced garlic1/2 tsp. oregano1/2 c. dry white wine3 cups chopped tomatoes1 tbsp. balsamic vinegar1/4 tsp. salt and pepper1/4 c. chopped fresh basil1 lb uncooked large shrimp, peeled and deveined1/2 c. crumbled feta cheese with herbs1 tbsp. chopped parsley
1. heat olive oil over medium-high heat in 10-inch, non-stick skillet. Add onions, zucchini, and garlic. Cook and stir until vegetables are softened, about 5 min. Add oregano and cook 30 more seconds. Add wine, tomatoes, vinegar, salt, and pepper. Mix well. Reduce heat to medium and simmer, uncovered, for about 8 minutes, until most of the wine has evaporated and the tomatoes are broken up.
2. Stir in basil and shrimp. Cook and stir until shrimp turns pink and is cooked through, about 4 minutes. Be careful not to over cook shrimp or it will be rubbery. Remove from heat and sprinkle with feta cheese and parsley. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURAWINTER.
2. Stir in basil and shrimp. Cook and stir until shrimp turns pink and is cooked through, about 4 minutes. Be careful not to over cook shrimp or it will be rubbery. Remove from heat and sprinkle with feta cheese and parsley. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURAWINTER.
Nutritional Info Amount Per Serving
- Calories: 240.3
- Total Fat: 7.1 g
- Cholesterol: 233.6 mg
- Sodium: 574.5 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.5 g
- Protein: 27.6 g
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