suggestions, recipes, and ideas for staying low-carb


Tuesday, May 27, 2008

Shrimp In Tomato And Feta Sauce

Everybody loves seafood, or at least I do. I could live the rest of my life on seafood alone, and be ecstatic. Unfortunately, in order for seafood to be low-carb, you usually have to prepare it in the most boring way: baked with a little lemon juice. In my quest for more crock-pot recipes, I came across a great one that has shrimp and feta cheese. It has a few steps, and you do need an extra 15 minutes, but I think it's worth the work.

You will need the following ingredients:
2 T Olive oil
1 Onion, chopped
1 Clove garlic, minced
28 Oz Canned Tomatoes1 Can Tomato puree
6 Oz Tomato paste
1/4 C Dry wine or vermouth
2 T Parsley, chopped
1 t Dried oregano
1/4 t Fresh ground pepper
2 Lbs Jumbo shrimp -- peel, devein
3 Ozs Feta cheese, 1/4" cubes

Heat oil and add the onion and garlic. Cook, stirring often, until the onion is softened, about 4 minutes. Transfer to slow cooker.Add the tomatoes, the puree, the tomato paste, wine, parsley, oregano and pepper.Cover and cook for 6 to 8 hours on LOW. Increase the heat to HIGH and add the shrimp. Cook just until the shrimp are firm and have turned pink, about 15 minutes.Stir in the feta cheese and serve immediately.

Sounds fantastic, doesn't it? Enjoy!

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