| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Greek |
Ethnic, Fish/seafoo, Low fat, Main dishes |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive Oil |
| 5 |
|
Cloves Garlic, Minced |
| 56 |
oz |
Whole Tomatoes, Drain, Coarse Chop |
| 1/2 |
c |
Chopped Fresh Parsley, Divided |
| 1 1/4 |
lb |
Large Shrimp, Peel, Devein |
| 4 |
oz |
Crumbled Lowfat Feta Cheese, (1 C) |
| 2 |
tb |
Fresh Lemon Juice |
| 1/4 |
ts |
Fresh Ground Pepper |
INSTRUCTIONS
Preheat oven to 400 deg F.
Heat oil in a large Dutch oven over med heat. Add garlic; saute 30 seconds.
Add tomatoes and 1/4 C parsley. Reduce heat; simmer 10 min. Add shrimp;
cook 5 min. Pour mixture into a 13 x 9" baking dish; sprinkle with cheese.
Bake at 400 deg F for 10 min. Sprinkle with 1/4 C parsley, lemon juice, and
pepper.
Yield: 6 servings
According to magazine per serving: Cal 174; Fat 6.4g; Carb 10.6g; Fib 1.5g;
Pro 19.1g; Sod 608mg
I left off the feta since Jeff is lactose intolerant and the dish was good
but it would have been better with the cheese on it.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
Recipe by: Cooking Light, April 1997 Posted to Digest eat-lf.v097.n099 by
Reggie Dwork <reggie@reggie.com> on Apr 13, 1997
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