Tomato-Feta Shrimp
Thyme-Roasted Zucchini Wedges
Ingredients
- ½ cup sliced red onion
- 2 Tbsp canola oil
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
- 2 lb peeled and deveined, large raw shrimp
- 1 cup crumbled feta cheese
- ⅓ cup sliced fresh basil (optional)
Instructions
- Cook onion in hot oil in a Dutch oven over medium-high heat 4 minutes or until tender. Reduce heat to medium, and add diced tomatoes. Cook 8 minutes or until reduced.
- Add shrimp to sauce in a single layer; cook 5 minutes, turning shrimp after 3 minutes.
- Sprinkle with cheese; cover and let stand until cheese is slightly melted. Sprinkle with basil, if desired.
Side Dish Ingredients
- 4 zucchini, cut into wedges
- 1½ Tbsp canola oil
- 1 tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together zucchini, oil, thyme, salt, and pepper on a large rimmed baking sheet; spread in a single layer. Bake 20 minutes or until tender, stirring once.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
239
|
52
|
291
|
| Fat (g) | 12 | 4 | 16 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 8 | 4 | 12 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 623 | 107 | 730 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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