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

15 min
6 servings
$3.10/serving

This recipe is a healthy and delicious use of antioxidant-rich, fresh tomatoes.

Ingredients

6 sun-dried tomatoes, packed in oil, drained and chopped

¹⁄₂ recipe preparedPesto Sauce

1 lb (450 g) uncooked shrimp, peeled and deveined

1 cup white wine

3 tomatoes, chopped

¹⁄₃ cup low-fat feta cheese, crumbled

1 ¹⁄₂ cups cooked brown rice, or orzo

Preparation

In a food processor, blend sun-dried tomatoes with Pesto Sauce.
Coat shrimp with half of the pesto mixture. Set remaining pesto aside.
Heat frying 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 Information

Per serving: Calories 240, Fat 9 g (Saturated 2 g, Trans 0 g), Cholesterol 150 mg, Sodium 320 mg, Carbohydrate 16 g (Fibre 2 g, Sugars 2 g), Protein 20 g.

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Pesto Sauce Mix