4 Serves
35 Mins
Heat extra virgin olive oil in a large skillet over medium heat.
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Vitamin E
2 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
226 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
396 mg / 1,250 mgPotassium
413 mg / 4,700 mgSodium
717 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
259 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Add minced garlic and diced onion to the skillet, sautéing until softened and fragrant.
Stir in the canned tomatoes and simmer until the sauce thickens slightly.
Add the jumbo shrimp to the pan and cook until they turn pink and opaque.
Crumble the feta cheese over the shrimp and season with salt and pepper to taste, allowing the cheese to soften.
32
g5
g49
g
Greek
French