Shrimp, Greek with Feta Cheese
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
canola oil
|
|
| 2 ½ | cups |
onions
chopped |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
sugar
|
|
| 2 | cups |
italian plum (roma) tomatoes
chopped |
|
| 1 | cup |
white wine
dry |
*
|
| 1 ½ | pounds |
shrimp
peeled |
|
| 1 | cup |
feta cheese
crumbled |
|
| 8 | ounces |
angel hair pasta
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
canola oil
|
|
| 591 | ml |
onions
chopped |
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
sugar
|
|
| 473 | ml |
italian plum (roma) tomatoes
chopped |
|
| 237 | ml |
white wine
dry |
*
|
| 680.4 | g |
shrimp
peeled |
|
| 237 | ml |
feta cheese
crumbled |
|
| 231.2 | ml/g |
angel hair pasta
cooked |
|
Directions
Preheat oven to 425.
Warm the oil in a large skillet over medium heat.
Add the onions and sauté until light golden brown - approx. 7 minutes. Add the parsley, garlic and sugar and stir to mix.
Add the tomatoes and cook until they are softened and their liquid is absorbed, about 20 minutes.
Add the wine to the skillet and cook until the liquid is absorbed.
Add the shrimp and cook, stirring constantly for 30 seconds.
Remove from heat.
Pour the shrimp and sauce into a 2 quart casserole.
Top with Feta cheese.
Bake until the cheese melts, about 5 minutes.
