Best:Tomatoes and Peas With Greek Shrimp how it make Yumm

Snatch an expansive skillet for a tasty trip to the Mediterranean. Exploit the delightful sauce by presenting with pasta or rice. For an additional wholesome (and taste) support, attempt entire grain pasta or darker rice.

Fixings

2 tablespoons olive oil

1 onion, cleaved

1 (28-ounce) can diced tomatoes

½ glass slashed parsley

1 tablespoon minced garlic

1 tablespoon dried oregano takes off

Salt and pepper to taste

2 pounds medium shrimp, peeled

¼ container cut Kalamata olives

1 container solidified peas, defrosted

1/3 container disintegrated decreased fat feta cheddar

Directions

In extensive nonstick skillet over medium warmth, warm olive oil and sauté onion until delicate.

Blend in tomatoes, parsley, garlic, oregano and season to taste. Convey to bubble, diminish warmth, cover and cook 15 minutes, mixing once in a while.

Include shrimp and olives; keep cooking until the point when shrimp are done, around 5-7 minutes. Include peas, cook a few minutes. Sprinkle with feta, serve.

Nutritious data per serving

Makes 6 to 8 servings

Calories 182 (32 percent calories from fat)

Fat 6 g

Soaked fat 1 g

Cholesterol 170 mg

Sodium 567 mg

Starches 9 g

Dietary fiber 2 g

Sugars 4 g

Protein 21 g

Dietary Exchanges: 2 vegetable, 3 lean meat