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|
|Calories from Fat: 301 (56%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 536
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