Greek Shrimp

Recipe submitted by Holly Clegg, author of Too Hot in the Kitchen: Secrets To Sizzle At Any Age.


Greek Shrimp

Grab a large skillet for a quick journey to the Mediterranean. Take advantage of the scrumptious sauce. Serve with pasta or rice (try whole grain pasta or brown rice).

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 (28-ounce) can diced tomatoes
  • 1/2 cup chopped parsley
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano leaves
  • Salt and pepper to taste
  • 2 pounds medium shrimp, peeled
  • 1/4 cup sliced Kalamata olives
  • 1 cup frozen peas, thawed
  • 1/3 cup crumbled reduced-fat feta cheese

Preparation

  • 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.

Each recipe makes 6-8 servings.

Nutritional Analysis (per serving)

  • 182 calories (32% calories from fat)
  • 6 g fat
  • 1 g saturated fat
  • 170 mg cholesterol
  • 567 mg sodium
  • 9 g carbohydrates
  • 2 g dietary fiber
  • 4 g sugars
  • 21 g protein
  • Dietary Exchanges: 2 vegetable, 3 lean meat