This Greek inspired dish brings together the best of Mediterranean flavours. Feta seems to be a natural choice with shrimp and tomatoes.
Shrimp with Tomatoes and Feta
This is one of the easiest meals we make! Canned tomatoes and herbs simmer together until you add shrimp and feta. We enjoy with pasta or pan seared gnocchi as a main; or crusty bread if serving it as an appetizer.
Low CHO until you add the starch. This Carb count is for the tomato sauce only. Shrimp and Feta have no CHO, so have as much as you want!
Ingredients
- 1 28 oz. can (796 ml) whole tomatoes (4 CHO/1/2 cup/125 ml) 25.47 CHO
- 1 TBSP fresh oregano chopped or 1 tsp. dried 0 CHO
- 1 TBSP fresh parsley chopped or 1 tsp. dried 0 CHO
- 1 TBSP basil chopped or 1 tsp. dried 0 CHO
- ¼ tsp. red pepper flakes 0 CHO
- 1/ tsp salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 12 large shrimp 0 CHO
- ½ cup (60 gr) Feta, crumbled 0 CHO
TOTAL CHO SAUCE ONLY 25.47 CHO
- TOTAL WEIGHT 600 GRAMS
- 25.47 CHO DIVIDED BY 600 GRAMS = .042 CHO/GRAM
- ¼ CUP = 60 GRAMS (.042 CHO x 60 GRAMS) 2.52 CHO/1/4 CUP
- ½ CUP = 120 GRAMS (.042 CHO x 120 GRAMS) 5.04 CHO/1/2 CUP
Instructions
- Pre heat oven or grill to 350.
- In a small saucepan add tomatoes. Smash with a potato masher or your hands.
- Add herbs, red pepper flakes, salt, and pepper. (Everything except the shrimp and feta.)
- Simmer for about 20 minutes, uncovered. The tomato mixture should reduce by about 1/3. You want some juice left but want the tomatoes to cook down enough so that they can be ladled on pasta, gnocchi or eaten with the bead without being like a soup.
- Place tomato mixture in a oven proof serving dish and nestle shrimp in the hot sauce. Cook for 2 – 3 minutes.
- Flip the shrimp when the immersed side turns pink.
- Sprinkle the feta on top and cook another 3 minutes.
- Let rest a few minutes and serve.
