Shrimp with Feta

Shrimp with Feta Recipe
Photo: Oxmoor House


4 servings (serving size: 1 3/4 cups shrimp mixture and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 457
Caloriesfromfat 23 %
Fat 11.9 g
Satfat 5.2 g
Monofat 3.6 g
Polyfat 1.7 g
Protein 43.6 g
Carbohydrate 42.5 g
Fiber 3 g
Cholesterol 284 mg
Iron 6.2 mg
Sodium 887 mg
Calcium 321 mg


1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons olive oil
Cooking spray
1/4 cup coarsely chopped Vidalia or other sweet onion
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried dill
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
1/3 cup dry white wine
1 1/2 pounds peeled and deveined large shrimp
1 (4-ounce) package crumbled feta cheese
Chopped parsley (optional)


Cook rice according to the package directions.

While rice cooks, heat oil in nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes. Stir in parsley and next 7 ingredients (parsley through garlic); cook 3 minutes. Stir in wine and shrimp. Cover; cook 3 minutes or until shrimp are done. Remove from heat; sprinkle with cheese. Serve over rice. Garnish with parsley, if desired.


Melissa Dupree,

Cooking Light

May 2002
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