1 tablespoon olive oil
1 medium onion, diced (about 1½ cups)
2 cloves garlic, minced (about 2 teaspoons)
Two 14.5 ounce cans no-salt-added diced tomatoes, with their juices
¼ cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1¼ pound medium shrimp, peeled and deveined
¼ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
⅔ cup crumbled feta cheese (about 3 ounces)
1. Preheat the oven to 425°F.
2. Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
3. Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.
Serving size: 1½ cups
Total Fat: 10.5 g
Mono: 4 g
Poly: 1 g
Sat: 4 g
Protein: 34 g
Carb: 12 g
Fiber: 2 g
Cholesterol: 235 mg
Sodium: 645 mg
Excellent Source Of
Good Source Of
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