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Ingredientes
- 2 tsp extra virgin olive oil
- 1 c. red onion minced
- 1 x clove garlic chopped
- 3 c. zucchini sliced
- 38 ounce canned tomatoes liquid removed and minced
- 1/4 c. dry white wine
- 2 tsp oregano
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 1 lb large shrimp peeled and deveined
- 1/2 c. feta cheese crumbled
- 3 c. white rice cooked
Direcciones
- 1. Heat oil in a large skillet or possibly saucepan over medium heat.
- 2. Add in onions and garlic. Cook for 2 min, stirring often.
- 3. Add in zucchini and cook for 5 more min, till zucchini is softened
- 4. Add in tomatoes, wine, seasonings and bring to a boil. Reduce heat to medium and cook uncovered for 10 min.
- 5. Add in shrimp and feta cheese. Increase heat to medium high. Cook till shrimp turn pink, about 5 min. Stir often. Serve over cooked rice.
- Notes: Instead of adding the feta to the sauce, you can sprinkle it over the shrimp and rice once they're on the plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 668g | |
| Recipe makes 4 servings | |
| Calories 433 | |
| Calories from Fat 80 | 18% |
| Total Fat 9.12g | 11% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 922mg | 38% |
| Potassium 1065mg | 30% |
| Total Carbs 53.35g | 14% |
| Dietary Fiber 4.7g | 16% |
| Sugars 11.27g | 8% |
| Protein 32.46g | 52% |
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