Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
608
Calories
38g
Protein
24g
Fat
61g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 14-1/2-ounce cans Italian style stewed tomatoes
- 1 teaspoon dried oregano
- 1 pound medium shrimp, peeled and deveined
- 1 6-ounce package florentine rice mix, prepared according to package directions
- 1/2 cup crumbled feta cheese
- =
Directions
1
Heat oil in large skillet over medium-high heat until hot. Add onion and saute 2 to 3 minutes or until tender. Add tomatoes and oregano. Simmer until slightly thickened, stirring occasionally, about 5 minutes. Add shrimp; cook stirring constantly, about 3 minutes or until shrimp are pink.
2
Combine rice and cheese. To serve spoon shrimp mixture over rice.
Recipe sourced from
fandom