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Add a photoServings: 6
Ingredients
- 3 tbsp. extra virgin extra virgin olive oil
- 2 c. minced onions
- 1 clove garlic, chopped
- 1/4 c. finely minced parsley
- 2 c. minced fresh tomatoes or possibly 16 ounce. can Italian plum tomatoes, liquid removed & minced
- 1/4 teaspoon tomato paste
- 1 pound shrimp, peeled & deveined
- Healthy pinch crushed red pepper
- 1 c. feta cheese, crumbled
- 2 c. cooked rice
Directions
- Preheat oven to 425 degrees. In large skillet, heat extra virgin olive oil; saute/fry onions and garlic till onion is soft. Add in parsley, tomatoes and tomato paste. Simmer covered for 20 min. Add in shrimp and saute/fry for 2 min. Don't over cook. Stir in red pepper.
- Place mix in a buttered 1 1/2 qt casserole. I prefer a round cast iron skillet for nice presentation. Sprinkle with cheese. Bake at 425 degrees for 10-15 min or possibly just till cheese melts and is bubbly. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 121 | 40% |
| Total Fat 13.69g | 17% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 399mg | 17% |
| Potassium 368mg | 11% |
| Total Carbs 23.14g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.32g | 3% |
| Protein 21.36g | 34% |
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