Greek shrimp sauce

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PREP TIME

10 min

Makes

5 cups (1.25 L)

* PLUS Cooking time: 17 minutes

Ingredients

  • 796-mL can diced tomatoes
  • 1/2 cup pitted black olive
  • 1 tbsp granulated sugar
  • 1 tbsp dried oregano
  • 1 tbsp minced garlic
  • 1 green zucchini , chopped
  • 500 g frozen peeled uncooked shrimp
  • 1 cup chopped fresh dill or parsley
  • 1/4 cup crumbled feta

Instructions

  • In a large, wide saucepan over medium-high heat, stir tomatoes with olives, sugar, oregano, garlic and vinegar. When boiling, reduce heat to medium. Boil gently, uncovered and stirring often, until most of the liquid is evaporated, 12 to 15 min. Then stir in zucchini and shrimp. Stir often until shrimp are bright pink, 5 to 7 min. Stir in parsley and feta. Spoon over noodles or rice.

Nutrition (per serving)

  • Calories
  • 150,
  • Protein
  • 17.8 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 4 g,
  • Fibre
  • 2 g,
  • Sodium
  • 453 mg.

This beats the usual routine of a jar of spaghetti sauce dumped over noodles, and it doesn’t take a lot more effort. It’s amazing over rice or couscous too.

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