March 24, 2016
This fresh, Greek seafood dish is delicious served warm as a light lunch, or over rice for a heartier dinner.
This recipe is courtesy of Sofia Crokos.
Ingredients
- 1/2 Cup extra-virgin olive oil
- 4 scallions, finely chopped
- 1 green bell pepper, seeded and finely chopped
- 1 small fresh red chile, seeded and finely chopped
- 1 Tablespoon fresh oregano, finely chopped
- 1/2 Cup finely chopped fresh parsley
- Freshly ground black pepper
- 1 1/2 Pound fresh shrimp
- 4 plum tomatoes, peeled, seeded, and chopped
- 1/2 Pound feta, crumbled
- 3 Tablespoons milk
Directions
Heat oil in a large skillet over medium heat. Add scallions and cook, stirring occasionally, until translucent, about 5 minutes.
Add bell pepper, chile, oregano, and parsley to the skillet. Season with pepper. Cook, stirring often, until the bell pepper is soft, about 5 minutes.
Reduce the heat to medium-low. Add the shrimp and cook for 30 minutes, stirring occasionally.
Stir in tomatoes and let cook for 5 minutes, until they release their juices. Add the feta and milk, and cook for a further 20 minutes. Serve warm.
Nutritional Facts
Servings4
Calories Per Serving551
Total Fat42g64%
Sugar6gN/A
Saturated13g65%
Cholesterol266mg89%
Protein33g67%
Carbs12g4%
Vitamin A244µg27%
Vitamin B123µg48%
Vitamin B60.7mg35.5%
Vitamin C57mg95%
Vitamin D0.5µg0.1%
Vitamin E7mg36%
Vitamin K191µg100%
Calcium445mg44%
Fiber3g12%
Folate (food)90µgN/A
Folate equivalent (total)90µg22%
Iron3mg14%
Magnesium74mg18%
Monounsaturated23gN/A
Niacin (B3)4mg22%
Phosphorus654mg93%
Polyunsaturated4gN/A
Potassium585mg17%
Riboflavin (B2)0.6mg34.1%
Sodium1500mg62%
Thiamin (B1)0.2mg12.7%
Zinc4mg25%