Shrimp with Tomatoes & Feta

Recipe adapted from: Taste of Home August/September 2013

Ingredients

• 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

Directions

• 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
  

  Notes:

  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. 

  Nutrition:

  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.

   

   

Sweet & Sour Shrimp Stir-Fry

Recipe Adapted From:
Pampered Chef Casual Cooking Cookbook

Ingredients:

1/3 cup ketchup
3 tbsp soy sauce
2 tbsp packed brown sugar
1 tbsp white vinegar
4 tsp cornstarch
1 20oz can pineapple chunks in juice, un-drained
8oz fresh snow pea pods, trimmed, cut diagonally in half (2 cups)
3 plum tomatoes, cut into wedges
2 tsp vegetable oil
2 garlic cloves, pressed
1 lb frozen, cooked medium shrimp, thawed, rinsed and tails removed
4 cups cooked rice

Preparation:

Combine ketchup, soy sauce, brown sugar, vinegar and cornstarch; whisk until blended.

Drain pineapple, reserving juice. Measure ½ cup reserved pineapple juice; add to ketchup mixture and set aside. (Discard any remaining juice.)

Trim pea pods and cut diagonally in half. Cut tomatoes into wedges.

Heat oil in a stir-fry skillet over medium-high heat until hot. Add pea pods and garlic; stir-fry 1 minute. Reduce heat to medium, stir ketchup mixture and add to skillet. Bring to a boil. Cook and stir 1 minute until thickened. Add pineapple and shrimp, toss to heat thoroughly. Removed from heat; gently stir in tomatoes.

Serve over rice.

Notes & Tips:
I substituted rice vinegar for the white vinegar and sesame oil for the vegetable oil. If you really enjoy Asian food, you really should get the rice vinegar and sesame oil, it makes it tastes so much more "authentic".

Nutrition Facts:
Serves 4
Calories 520, Fat 5g, Carbs 87g, Protein 30g, Fiber 4g