Sat 7 Jun 2008
Crockpot Athenian Shrimp In Tomato And Feta Sauce
2 tablespoons olive oil
1 medium onion; chop
1 garlic clove; minced
1 can tomatoes in thick puree - (28 oz)
6 ounces tomato paste
1/4 cup dry wine or vermouth
2 tablespoons chopped parsley
1 teaspoon dried oregano
1/4 teaspoon freshly-ground black pepper
1 1/2 pounds medium shrimp; peeled, deveined
2 ounces feta cheese; in 1/4″ cubes
Heat oil in a saute pan and add the onion and garlic. Cook, stirring
often, until the onion is softened, about 4 minutes.
Transfer to a 3 1/2-quart slow cooker. Add the tomatoes with their
puree,
the tomato paste, wine, parsley, oregano and pepper. Cover and cook for
6
to 8 hours on LOW.
Increase the heat to HIGH and add the shrimp. Cook just until the shrimp
are firm and have turned pink, about 15 minutes. Stir in the feta cheese
and serve immediately.
This recipe yields 4 servings.
Per serving: 326 Calories (kcal); 13g Total Fat; (36% calories from fat);
38g Protein; 13g Carbohydrate; 271mg Cholesterol; 748mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 2
Fat;
0 Other Carbohydrates
I hope you like this one - I am going to submit it to the Carnival of the Recipes for this week.
