Tested till perfect Shrimp in Tomato Sauce

Shrimp in Tomato Sauce

Serve with Steamed Rice - Sauteed Green Beans.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2001

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspolive oil
  • 1 1oniononions, chopped
  • 2 2garlic clovegarlic cloves, minced
  • 1/2 1/2sweet red peppersweet red peppers, diced
  • 1 tsp 1tspdried basil or oregano
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchhot pepper flakes
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes
  • 1 lb 1lbpeeled deveined raw shrimp
  • 4 oz 4ozfeta cheese
  • 1/4 cup 1/4cupfresh parsley, minced
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In large deep skillet, heat oil over medium heat; cook onion, garlic, red pepper, basil, salt, pepper and hot pepper flakes, stirring occasionally, until onion is softened, about 5 minutes.

Add tomatoes, breaking up with back of spoon; bring to boil. Reduce heat and simmer, stirring often, for about 5 minutes or until sauce is thickened enough to mound on spoon.

Nestle shrimp into sauce, spooning some over top. Cook just until shrimp begin to turn pink, about 3 minutes. Remove from heat; cover and let stand until shrimp are pink. Break feta cheese into coarse chunks; sprinkle over shrimp. Sprinkle with parsley.

Additional information :

Substitution: You can use 1 lb (500 g) firm white fish fillets, cut into chunks, instead of the shrimp.

Nutritional Information Per serving: about

cal 286 pro 30g total fat 12g sat. fat 5g
carb 15g fibre 3g chol 198mg sodium 968mg

% RDI:

calcium 22 iron 29 vit A 28 vit C 83
folate 18
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