- 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.
Nutrition Facts Per Serving:
Calories: 189, Carbohydrates: 15 g, 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.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.