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Greek-Style Shrimp with Fennel and Tomato
Greek-Style Shrimp with Fennel and Tomato

Greek-Style Shrimp with Fennel and Tomato

1 Review(s)
Cook Minutes 35 Min
Prep : 35 Min
Fennel and tomatoes pair beautifully with the shrimp in this Greek-inspired recipe.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup Renée's Balsamic Vinaigrette, divided
1/2 fennel bulb, chopped
1/2 cup chopped onions
2 cloves garlic, minced
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
2 Tbsp. tomato paste
1 can (14 fl oz/398 mL) diced tomatoes, undrained
1 lb. (450 g) uncooked deveined peeled large shrimp
1/3 cup crumbled feta cheese with garlic and herbs
2 Tbsp. chopped fresh mint
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Step 1
Heat half the vinaigrette in large skillet on medium heat. Add fennel, onions, garlic, oregano and pepper; cook 3 to 5 min. or until fennel and onions are softened, stirring frequently. Stir in tomato paste; cook 1 min.
Step 2
Stir in tomatoes and remaining vinaigrette; bring to boil. Simmer on medium-low heat 15 min. or until slightly thickened, stirring occasionally.
Step 3
Add shrimp; cover. Cook 3 min. or until shrimp turn pink; top with cheese and mint.
Kraft Kitchen Tips!
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Serving Suggestion
Serve over hot cooked rice.
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Special Extra
Serve with lemon wedges.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 2 g
10 %
Cholesterol 180 mg
Sodium 780 mg
33 %
Carbohydrate 14 g
Fibre 3 g
Sugars 6 g
Protein 25 g
Vitamin A
15 %
Vitamin C
45 %
Calcium
15 %
Iron
20 %
Servings
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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