This recipe was featured in Trolling for Options.
Karen Mayo | Guadalupe Valley EC
1/4 cup chopped onion
1/2 cup extra virgin olive oil
1 can diced tomatoes (14–15 ounces)
2 cloves garlic, crushed
1/2 teaspoon basil
Salt and pepper to taste
1 pound raw shrimp, peeled
1 lemon
8 ounces crumbled feta cheese
12 kalamata olives, halved and pitted
Cooked pasta (angel hair, linguine, your choice)
- Preheat oven to 450 degrees.
- Sauté onion in olive oil until soft, 4 or 5 minutes. Add tomatoes, garlic, basil, salt and pepper. Cook for another 5 minutes. Remove from heat and add raw shrimp. Place mixture in a 9-by-13-inch ovenproof dish.
- Squeeze lemon juice over mixture. Sprinkle with feta cheese and olives. Bake about 18 to 20 minutes, until the shrimp turns pink.
- Serve over pasta.
Servings: 10. Serving size: 6.5 ounces. Per serving: 392 calories, 13.71 g protein, 16.29 g fat, 50.42 g carbohydrates, 6.40 g dietary fiber, 1,204 mg sodium, 17.98 g sugars, 20 mg cholesterol
