Greek Shrimp

Holly Clegg
  • Yield: 8 servings


2tablespoons olive oil
1-- onion, chopped
1-- (28-ounce) can diced tomatoes
1/2cup chopped parsley
1tablespoon minced garlic
1tablespoon dried oregano
-- Salt and pepper to taste
2pounds medium shrimp, peeled
1/4cup sliced Kalamata olives
1cup frozen peas, thawed
1/3cup crumbled reduced-fat feta cheese


  1. In large nonstick skillet over medium heat, heat olive oil and sauté onion until tender. Stir in tomatoes, parsley, garlic, oregano, and season to taste. Bring to boil, reduce heat, cover, and cook 15 minutes, stirring occasionally.
  2. Add shrimp and olives; continue cooking until shrimp are done, about 5-7 minutes. Add peas, cook several minutes. Sprinkle with feta, serve.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Nutritional Info *per serving

  • Calories 182
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 170mg
  • Sodium 567mg
  • Carbohydrate 9g
  • Fiber 2g
  • Sugars 4g
  • Protein 21g