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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
Cuisine: Greek
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 466
% Daily Value**
Total Fat 21g
Saturated Fat 7g
Unsaturated Fat 4g
Cholesterol 294mg
Sodium 1178mg
Total Carbohydrate 30g
Dietary Fiber 3g
Sugars 9g
Protein 30g
Vitamin A  23%Vitamin C  43%
Calcium  36%Iron  21%
Potassium  13%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Shrimp, Greek with Feta Cheese

Recipe Tags: Cheese Recipes

Date Added: June 11, 2009


1 Cup Dry White Wine
3 Tablespoons Canola Oil divided
1 Teaspoon Sugar brown, packed
2 1/2 Cups Onions chopped medium
8 Ounces Angel Hair Pasta cooked
1/4 Cup Parsley chopped
1 1/2 Pounds Shrimp peeled
1 Cup Feta Cheese crumbled
2 Cups Plum Tomatoes chopped
1 Clove Of Garlic minced
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1. Preheat oven to 425.

2. Warm the oil in a large skillet over medium heat.

3. Add the onions and saute until light golden brown - approx.

4. 7 minutes. Add the parsley, garlic and sugar and stir to mix.

5. Add the tomatoes and cook until they are softened and their liquid is absorbed, about 20 minutes.

6. Add the wine to the skillet and cook until the liquid is absorbed.

7. Add the shrimp and cook, stirring constantly for 30 seconds.

8. Remove from heat. Pour the shrimp and sauce into a 2 quart casserole.

9. Top with Feta cheese. Bake until the cheese melts, about 5 minutes.

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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is high in Vitamin C with 43% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Gluten, Tomato, Cheese, Sulfites, Garlic, Natural Sweeteners, Shrimp, Onion allergies.
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