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Greek shrimp

Preparation time: 40 minutes

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1/4 cup chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon sugar
1 1/2 pounds Roma tomatoes, peeled and chopped
1 cup dry white wine
1 pound cooked medium-size shrimp, peeled and deveined (frozen, fully cooked shrimp, thawed, may be used for convenience)
1/4 cup grated Mizithra cheese

Warm the oil in a large, nonstick skillet over medium heat. Add onion and sauté until tender, about 3–4 minutes. Stir in parsley, garlic, and sugar. Add tomatoes and cook uncovered until they soften and the liquid evaporates, about 8–10 minutes; stir frequently. Add wine and cook until liquid evaporates, about 10 minutes. Add shrimp and cook, stirring occasionally, for 2–3 minutes, or until shrimp are heated through. Transfer to a serving dish and top with cheese. Can be served over cooked brown rice.

Yield: 5 servings
Serving Size: 1/5 of recipe

Nutritional Information

Per Serving:
  Calories: 189
  Carbohydrate: 15 gg
  Protein: 21 g
  Fat: 5 g
  Saturated fat: 1 g
  Sodium: 528 mg
  Fiber: 2 g
  Exchanges per serving: 3 nonstarchy vegetable, 3 very lean meat
  Carbohydrate choices: 1

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