Sylvie’s Sun-dried Tomato Pesto with Shrimp and Feta

Sylvie’s Sun-dried Tomato Pesto with Shrimp and Feta Sylvie’s Sun-dried Tomato Pesto with Shrimp and Feta This recipe is a healthy and delicious use of antioxidant-rich, fresh tomatoes.
This recipe is a healthy and delicious use of antioxidant-rich, fresh tomatoes.
  • 10 min prep
  • 15 minutes
  • 240 calories
  • $3.10
  • Gluten Free

Ingredients


Makes: 6 servings
  • 6 sun-dried tomatoes, packed in oil, drained and chopped
  • 1/2 recipe prepared Pesto
  • 1 lb (450 g) uncooked shrimp, peeled and deveined
  • 1 C (250 ml) white wine
  • 3 tomatoes, chopped
  • 1/3 C (80 ml) low-fat feta cheese, crumbled
  • 1 1/2 C (375 ml) cooked brown rice, or orzo

Preparation


 
  • In a food processor, blend sun-dried tomatoes with Pesto.
  • Coat shrimp with half of the pesto mixture. Set remaining pesto aside.
  • Heat Fry Pan over medium heat. When hot, add shrimp. Stir-fry for 2 minutes, until almost cooked through.
  • Add wine, bring to a boil, then add tomatoes. Simmer for 1-2 minutes, until tomatoes just start to break down. Crumble in feta.
  • Cover and cook for 1 minute, until cheese starts to melt.
  • Spoon over rice and drizzle with remaining pesto.
Nutritional Serving Size
Calories 240
Fat 9 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 150 mg
Sodium 320 mg
Carbohydrates 16 g
Fibre 2 g
Sugar 2 g
Protein 20 g

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Fry Pan
$65.00
Pesto Sauce Mix
$9.50