Shrimp at it best
1 Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 5 cups); set aside. In a large skillet over medium-high heat, heat oil.
2 Add shrimp, onion, garlic and oregano; cook, stirring occasionally, until shrimp is just pink, about 3 minutes.
3 Add reserved tomatoes, wine, salt and pepper. Cook until tomatoes are heated through, 2 minutes longer. Remove from heat; stir in basil and pine nuts.
4 Serve over hot pasta or white cannelloni beans, if desired.
Recipe By: George Ross
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Serving Size: 1 Serving (473g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 536 | ||
Calories from Fat: 301 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.5g | 45 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 231.2mg | 71 % | |
Sodium 1118.6mg | 39 % | |
Potassium 1091.2mg | 29 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 12g | ||
Protein 40g | 57 % | |
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: 536
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