We love shrimp and this is a meal I can put in crock pot in morning to serve over instant rice in evening after work
Heat oil in a saute pan and add the onion and garlic. Cook, stirring often, until the onion is softened, about 4 minutes.
Transfer to a 3 1/2-quart slow cooker. Add the tomatoes with their puree, the tomato paste, wine, parsley, oregano and pepper. Cover and cook for 6 to 8 hours on LOW.
Increase the heat to HIGH and add the shrimp. Cook just until the shrimp are firm and have turned pink, about 15 minutes. Stir in the feta cheese and serve immediately.
This recipe yields 4 servings.
Formatted for MC5 08-03-1999 by Joe Comiskey - joecomiskey~~at;netzero.net
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (472g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 353 | ||
Calories from Fat: 66 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 185mg | 57 % | |
Sodium 431mg | 15 % | |
Potassium 1679mg | 44 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 26.8g | ||
Protein 30.8g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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