Tuesday, May 22, 2012

Shrimp with Feta

I'm having so much fun playing around with the vegan shrimp from Sophie's Kitchen.  A package of their breaded vegan scallops are waiting in my freezer, too; if anyone has cooked with these already, I'd love to hear how they taste.  This quick dinner also features vegan feta from Veg Cuisine.

  • 1 (3.5-ounce) bag boil-in-bag long-grain brown rice
  • 2 teaspoons olive oil
  • Cooking spray
  • 1/4 cup coarsely chopped sweet onion (such as Vidalia)
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon crushed red pepper
  • 2 (14.5-ounce) undrained cans no-salt-added diced tomatoes
  • 1 crushed garlic clove
  • 1/3 cup vegan dry white wine
  • 18 ounces Sophie's Kitchen shrimp, thawed
  • 4 ounces crumbled vegan feta (such as Veg Cuisine)
  • Chopped parsley (optional for garnish)
1. Heat the olive oil in a large skillet coated with cooking spray over medium-high heat.  Add the onion; saute for 4 minutes.  Add 1/4 cup chopped parsley, along with the salt, basil, oregano, dill, crushed red pepper, tomatoes, and garlic.  Cook for 3 minutes.

2. Stir in the wine and the shrimp; cover and cook for a final 3 minutes.  Remove from heat and sprinkle with the crumbled feta.

3. Meanwhile, prepare the rice according to package directions; drain.  Serve 1 and 3/4 cups shrimp mixture over 1/2 cup rice on each of 4 plates. Sprinkle with additional chopped fresh parsley as garnish, if desired.

Nutrition Info:
4 servings (1 and 3/4 cups shrimp mixture, 1/2 cup rice), Calories 457 

Tasting Notes:
Nice flavor for such a quick and simple dish, thanks to the dried herbs and salty feta on top, but this didn't wow me either.  For even more flavor, I'd use fire-roasted or Italian-style diced tomatoes next time.  The dish also needs to be served over more heaping portions of rice to soak up all that sauce - or at the very least, with French bread on the side to sop up the juices.


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