Yield: 4 servings
|2 teaspoons||Olive oil|
|1 cup||Red onion; chopped|
|1 \N||Clove garlic; minced|
|3 cups||Zucchini; sliced|
|38 ounces||Canned tomatoes; drained and chopped|
|¼ cup||Dry white wine|
|¼ teaspoon||Crushed red pepper|
|1 pounds||Large shrimp; peeled and deveined|
|½ cup||Feta cheese; crumbled|
|3 cups||White rice; cooked|
1. Heat oil in a large skillet or saucepan over medium heat.
2. Add onions and garlic. Cook for 2 minutes, stirring often.
3. Add zucchini and cook for 5 more minutes, until zucchini is softened 4. Add tomatoes, wine, seasonings and bring to a boil. Reduce heat to medium and cook uncovered for 10 minutes.
5. Add shrimp and feta cheese. Increase heat to medium high. Cook until shrimp turn pink, about 5 minutes. Stir often. Serve over cooked rice.
Notes: Instead of adding the feta to the sauce, you can spinkle it over the shrimp and rice once they're on the plate.
Per Serving 320 calories, 7.1g fat, 48.9 carb, 16g protein, 794mg sodium, 88mg cholesterol 19⅒%CFF
From the recipe files of RecipeLu Recipe by: LooneySpoons - Low Fat Made Fun Posted to EAT-LF Digest by RecipeLu <recipelu@...> on Feb 02, 1999, converted by MM_Buster v2.0l.