Shrimp with Feta

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 3/4 cups shrimp mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 457
  • Calories from fat: 23%
  • Fat: 11.9g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 43.6g
  • Carbohydrate: 42.5g
  • Fiber: 3g
  • Cholesterol: 284mg
  • Iron: 6.2mg
  • Sodium: 887mg
  • Calcium: 321mg

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)

Preparation

  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.
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