Shrimp with tomatoes, feta and rice
Greek Stew Easy
Pink shrimp in a garlicky tomato sauce, topped with barely melting feta, over rice. Sea and Mediterranean in one bowl : gentle brine, bright tomato, creamy salt. About 30 minutes.
Dietary summary — contains lactose
- ContainsLactose
- Free fromGluten, Alcohol, Pork
- Not suitable forVegetarian, Vegan
10 min
Preparation
20 min
Cooking
Ingredients
Garlic
2 clove(s)
Crushed tomatoes
400 g
Rice
250 g
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Shrimp
Meat
500 g
Feta
LactoseDairy
120 g
Preparation steps
1
Cook the rice in salted water according to the package. Drain and keep warm.
2
Peel and mince the garlic. If needed, thaw the shrimp and pat dry.
3
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook 30 seconds.
4
Pour in the crushed tomatoes. Season lightly with salt and pepper and simmer 8 minutes until the sauce thickens slightly.
5
Add the shrimp. Cook 3 to 4 minutes, stirring, until pink and just cooked (do not overcook).
6
Crumble the feta over the top. Off the heat, let it soften 1 minute. Add pepper.
7
Serve the shrimp sauce over the hot rice.
Per serving
481 kcal
Calories
33 g
Protein
55 g
Carbs
13 g
Fat