1 Use tomatoes held at room temperature until fully ripe. Coretomatoes; 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 (189g)|
|Recipe Makes: 4 Pr Servin|
|Calories from Fat: 255 (59%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 229mg||70 %|
|Sodium 1129.5mg||39 %|
|Potassium 440.2mg||12 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.2g|
|Protein 36.2g||52 %|
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Calories per serving: 429
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