Per servings
Calories 340
Fat 14 g (126 calories)
Protein 23 g
Cholesterol 295 mg
Carbohydrate 28 g
Sodium 1040 mg
Makes 4 servings
Ingredients
1 pound fresh or frozen raw
medium shrimp(in shell)
1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons olive oil or
vegetable oil
1/2 cup dry white wine
1 tablespoon chopped fresh or
1 teaspoon dried basil leaves
1 tablespoon chopped fresh or
1 teaspoon dried oregano leaves
Dash of ground red pepper(cayenne)
1 can(28 ounces)Italian pear-shaped
tomatoes, drained and chopped
2 tablespoons lemon juice
2 ounces fet cheese,crumbled
chopped parsley
Instructions
1. Peel shrimp.(If shrimp are frozen, do not thaw; peel in cold
warter.) Make a shallow cut lenghthwise down back of each shrimp; wash out vein. Cook onion and garlic in oil in 10-inch skillet over medium heat, stirring occasionally, until onion is softened.
2. Stir in wine, basil, oregano, red pepper and tomatoes.
Heat to boiling; reduce heat. simmer uncovered 20 minutes. Stir in shrimp and lemon juice. Cover and cook 3 to 5 minutes or until shrimps are pink. Sprinkle with cheese and parsley.
3. Serve with hot cooked rice if desired.
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