Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes. Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups. Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve. May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly. Suggestions: Good served over spiral vegetable flavored pasta. Substitiue: Rock Shrimp, Scallops or Orange Roughy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (799g)|
|Recipe Makes: 4|
|Calories from Fat: 165 (34%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 305.5mg||94 %|
|Sodium 1904.5mg||66 %|
|Potassium 1479.9mg||39 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 19g|
|Protein 46.9g||67 %|
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: 489
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.