Friday, July 5, 2013

Shrimp with Tomatoes & Feta

Recipe adapted from: Taste of Home August/September 2013


  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 garlic cloves, minced
  • 3 plum tomatoes, chopped
  • 1/4 cup white wine
  • 1/4 water
  • 1 tablespoon Italian Seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon sweet paprika
  • 1 pound uncooked large shrimp, peeled and deveined
  • 2/3 cup crumbled feta cheese
  • Hot cooked rice


  • In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
  • Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Serve with rice. Serves 4


    YUM YUM YUM! How delish. I served this over hot rice. Daven even loved it, after I chopped up the shrimp. He ate two servings. I did use an Italian Seasoning blend that had red pepper flakes in it, so I omitted the red pepper flakes. 


    1 cup (calculated without rice) equals 261 calories, 11 g fat (3 g saturated fat), 191 mg cholesterol, 502 mg sodium, 8 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.