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Shrimp with Feta

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Cook rice according to the package directions.

  2. 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.