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Shrimp With Tomatoes, Feta, and Pine Nuts

 
One serving costs about $5.07 One serving costs about $5.07

$5.07 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,pescetarian,gluten free,pescatarian lunch,main course,main dish,dinner
spoonacular Score:68%

Spoonacular Score: 68%

 

Shrimp With Tomatoes, Feta, and Pine Nuts is a gluten free and pescatarian main course. One serving contains 477 calories, 33g of protein, and 17g of fat. For $5.07 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. If you have brown rice, pine nuts, shrimp, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is pretty good. Try Spinach Sauté with Grape Tomatoes, Feta Cheese, and Toasted Pine Nuts, Spinach With Feta & Pine Nuts, and Chicken with Spinach, Fetan and Pine Nuts for similar recipes.

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Tramin Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.

Tramin Pinot Grigio

Bright yellow in color with coppery reflections and clear fruit aromas of pear, citrus, honeysuckle, tropical fruits and light spices. Firm, velvety and rich on the palate, with well-integrated acidity. A very round and satisfying wine. Recommended with fish antipasti, risotto with asparagus, omelets and pasta

» Get this wine on Wine.com

Ingredients

Servings:
0.75 cups
0.75 cups cooked brown rice
cooked brown rice
2 Tbsps
2 Tbsps dry white wine
dry white wine
2 Tbsps
2 Tbsps feta cheese
feta cheese
1 tsp
1 tsp garlic
garlic
0.5 cups
0.5 cups grape tomatoes
grape tomatoes
1 tsp
1 tsp olive oil
olive oil
1 tsp
1 tsp dried oregano
dried oregano
2 tsps
2 tsps pine nuts
pine nuts
0.25 lb
0.25 lb raw shrimp
raw shrimp
0.75 cups cooked brown rice
0.75 cups
cooked brown rice
2 Tbsps dry white wine
2 Tbsps
dry white wine
2 Tbsps feta cheese
2 Tbsps
feta cheese
1 tsp garlic
1 tsp
garlic
0.5 cups grape tomatoes
0.5 cups
grape tomatoes
1 tsp olive oil
1 tsp
olive oil
1 tsp dried oregano
1 tsp
dried oregano
2 tsps pine nuts
2 tsps
pine nuts
0.25 lb raw shrimp
0.25 lb
raw shrimp

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

  1. Toast pine nuts in a small skillet over medium-low heat until fragrant, about 3 minutes. Remove to a small bowl.
  2. In the same skillet, heat olive oil over medium-low heat. Add garlic and stir for 30 seconds. Add grape tomatoes and continue to stir for 1 minute.
  3. Stir in oregano. Add shrimp and wine and saute until shrimp turn an opaque pink color.
  4. Add brown rice to pan and stir to combine all ingredients.
  5. Turn off the heat and add feta cheese and pine nuts, tossing gently. Serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.07
Ingredient
¾ cups cooked brown rice
2 tablespoons dry white wine
2 tablespoons feta cheese
1 teaspoon garlic
½ cups grape tomatoes
1 teaspoon olive oil
1 teaspoon dried oregano
2 teaspoons pine nuts
¼ pounds raw shrimp
Price
$0.16
$0.41
$0.80
$0.07
$1.01
$0.05
$0.10
$0.21
$2.27
$5.07

Tips

Health Tips

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Price Tips

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
477 Calories
32g Protein
16g Total Fat
42g Carbs
27% Health Score
Limit These
Calories
477
24%

Fat
16g
26%

  Saturated Fat
6g
40%

Carbohydrates
42g
14%

  Sugar
3g
4%

Cholesterol
316mg
105%

Sodium
1268mg
55%

Alcohol
3g
17%

Get Enough Of These
Protein
32g
66%

Manganese
2mg
134%

Selenium
59µg
85%

Phosphorus
502mg
50%

Calcium
394mg
39%

Magnesium
135mg
34%

Zinc
4mg
31%

Copper
0.55mg
27%

Iron
4mg
26%

Vitamin B6
0.51mg
25%

Vitamin B12
1µg
24%

Vitamin K
23µg
23%

Vitamin B2
0.36mg
21%

Vitamin E
3mg
20%

Vitamin C
15mg
19%

Vitamin B3
3mg
18%

Fiber
4g
18%

Vitamin B1
0.26mg
18%

Vitamin A
799IU
16%

Potassium
486mg
14%

Vitamin B5
1mg
12%

Folate
44µg
11%

covered percent of daily need

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