Greek shrimp sauce
0
- Prep Time10 min
- Total Time10 min
- Makes5 cups (1.25 L)
Ingredients
796-mL can diced tomatoes
1/2 cup pitted black olive
1 tbsp granulated sugar
1 tbsp dried oregano
1 tbsp minced garlic
1 green zucchini, chopped
500 g frozen peeled uncooked shrimp
1 cup chopped fresh dill or parsley
1/4 cup crumbled feta
Instructions
In a large, wide saucepan over medium-high heat, stir tomatoes with olives, sugar, oregano, garlic and vinegar. When boiling, reduce heat to medium. Boil gently, uncovered and stirring often, until most of the liquid is evaporated, 12 to 15 min. Then stir in zucchini and shrimp. Stir often until shrimp are bright pink, 5 to 7 min. Stir in parsley and feta. Spoon over noodles or rice.
Nutrition (per serving)
Calories 150, Protein 17.8g, Carbohydrates 11g, Fat 4g, Fibre 2g, Sodium 453mg.
This beats the usual routine of a jar of spaghetti sauce dumped over noodles, and it doesn't take a lot more effort. It's amazing over rice or couscous too.
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