Tuesday, May 31, 2011

The Soprawnos

Here is another recipe from my beloved Eat Shrink and be Merry cookbook.
Ultra delish shrimp with tomatoes, zucchini and feta. 

2 tsp olive oil
1 cup chopped red onions
1 medium zucchini, chopped ( I actually use 2 or 3)
2 tsp minced garlic
1/2 tsp dried oregano
1/2 cup dry white wine
3 cups chopped plum tomatoes ( I use 4 cups)
1 TBSP balsamic vinegar
1/4 tsp each salt and freshly ground black pepper
1/4 cup chopped fresh basil leaves
1 pound uncooked large shrimp, peeled and deveined
1/2 cup crumbled feta with herbs (plain is fine, and I use the light feta)
1 TBSP chopped fresh parsley

Heat olive oil over medium high in a 10 inch non stick skillet. Add onion zucchini and garlic. Cook and stir until veggies are softened about 5 minutes. Add oregano and cook 30 more seconds. Add wine, tomatoes, vinegar, salt and pepper. Mix well. Reduce heat to medium and simmer, uncovered for about 8 minutes, until most of the wine has evaporated and the tomatoes have broken up.
Stir in basil and shrimp. Cook and stir until shrimp is no longer pink, about 4 minutes. Be careful not to over cook the shrimp or they will be rubbery. Remove from heat and sprinkle with feta cheese and parsley.

I serve this over basmati or jasmine rice.

Makes 4 servings ( unless you eat like me, then it makes about 2 1/2 servings)
Nutritional info per serving without the rice:

Cal: 253
total fat: 7.8 g
saturated fat: 2.9 g
protein: 27 g
Carbs: 14 g
fiber: 2.9 g
cholesterol: 185 mg
sodium: 488 mg

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