RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1728
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| Recipe Name: |
Shrimp and Feta Stew |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
27.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$5.36
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup oil, olive
0.25 Cup parsley, flat-leaf chopped
1 Cup rice, white, cooked
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Directions:
In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic and cook, stirring, 30 seconds longer. Raise the heat to moderate and add the tomatoes with their liquid, wine, oregano and salt. Bring to a boil and cook over medium heat, partially covered, stirring occasionally, until thickened, about 20 minutes.
Add the shrimp and pepper and bring back to a simmer. Simmer covered until the shrimp is just cooked, about 5 minutes. Stir in the cheese and 3 tablespoons of the parsley. Serve over rice and top with the remaining parsley. |
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| Nutrition per Serving: |
| Calories: |
499 |
Total Carbs: |
20.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
359.0 |
Fat: |
14.5 |
Protein: |
53.22 |
| Fiber: |
12.29 |
Sodium: |
1306.21 |
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