SHRIMP WITH FETA AND TOMATOES

SERVINGS: 6

EGG-FREE, NUT-FREE, SOY-FREE

PREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 15 MINUTES

SHRIMP WITH FETA AND TOMATOES

MACROS:

Fat: 69%

Carbs: 10%

Protein: 20%

PER SERVING:

Calories: 298

Total Fat: 23 g

Total Carbs: 8 g

Net Carbs: 6 g

Fiber: 2 g

Sugar: 3 g

Sugar Alcohol: 0 g

Protein: 15 g

Ingredients

3 tablespoons butter
3 cloves garlic, minced
½ to 1 teaspoon red pepper flakes
1 cup chopped onion
1 tablespoon plus 1½ teaspoons tomato paste
1 teaspoon dried oregano
1 teaspoon black pepper
½ teaspoon kosher salt
¾ cup heavy whipping cream
1 pound shrimp (21 to 25 count), peeled and deveined, tails removed
1 cup crumbled feta cheese
½ cup sliced black olives
¼ cup chopped fresh parsley

Directions

HEAT A LARGE skillet over medium-high heat; add the butter. Once the butter is melted, add the garlic and red pepper flakes. Cook and stir for 10 to 15 seconds.

Add the onion, ¼ cup water, tomato paste, oregano, pepper, and salt. Cook and stir until the tomato paste has blended in. Cover and cook for 3 to 4 minutes.

Slowly add the cream, stirring continuously. Add the shrimp, cheese, and olives. Cook, stirring frequently, until shrimp are pink and no longer opaque, 2 to 3 minutes.

Garnish with parsley and serve.

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SHRIMP WITH FETA AND TOMATOES
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