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Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Olive oil

  2. 4 Scallions - sliced

  3. 2 Garlic cloves - minced

  4. 3 Tomatoes - chopped

  5. 1/4 cup 59ml Dry white wine

  6. 1 tablespoon 15ml Fresh lemon juice

  7. 1/2 teaspoon 2 1/2ml Dried oregano

  8. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  9. 1 lb 454g / 16oz Large shrimp - peeled, deveined

  10. 1/3 cup 48g / 1.7oz Feta cheese - crumbled

  11. 1/4 cup 23g / 0.8oz Minced flat-leaf parsley

  12. 4 cups 640g / 22oz Hot cooked brown basmati rice

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, heat the oil. Add the scallions and garlic; cook, stirring as needed, until softened, 2 to 3 minutes.

  2. Add the tomatoes, wine, lemon juice, oregano and pepper; cook, stirring as needed, until the tomatoes are just softened, about 2 minutes. Add the shrimp; reduce the heat and simmer, covered, until the shrimp turn pink, 3 to 5 minutes. Remove from the heat and stir in the cheese and parsley.

  3. Serve the rice, topped with the shrimp mixture.

  4. This recipe yields 4 servings.

  5. Per Serving: 395 Calories, 7 g Total Fat, 3 g Saturated Fat, 150 mg Cholesterol, 284 mg Sodium, 53 g Total Carbohydrate, 5 g Dietary Fiber, 27 g Protein, 146 mg Calcium.

  6. Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk.

  7. Points Per Serving: 7.

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