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Nutritional
Information Disclaimer: All nutritional information
here is based upon amounts designated in the recipe presented.
Where items such as "pieces of chicken" appear, they are calculated
based upon an average 4 oz. serving. All food calculations are
derived
from The Complete Book of Food Counts by Corinne T. Netzer
(Dell Publishing, 2000). Some figures are approximate due to variations
in such things as the size of vegetables, amount of oil released
when spraying the Dutch oven, etc. Additionally, the figures presented
around rounded to the nearest whole numbers to facilitate comprehension.
Glorious
One-Pot Meals and its author take no responsibility in insuring
the validity of the nutritional breakdowns presented here and offer
this information only as a service to readers. Since all Glorious
One-Pot Meals can be altered at will, the food counts given may
or may not reflect the actual meal created at home. |
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Featured
Glorious One-Pot Meal Recipe:
Feta Shrimp
Light and Flavorful
Feta Shrimp
ingredients
| instructions | notes
| tips | food counts
Ingredients
1 15-ounce can roasted tomatoes
1/2 cup couscous
2 cups fresh spinach or 1 10-ounce frozen package
1/2 to 3/4 pound shrimp, peeled and deveined
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/3 cup Feta cheese, crumbled
1/2 small butternut squash, peeled and sliced into 3-inch sticks
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Just in time for summer, a light, fun recipe of shrimp tosed with feta cheese and roasted tomatoes, served on a bed of spinach atop a spread of couscous and luscious butternut squash sticks!
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Tips:
In this recipe I deviate from the usual formula where the spinach would be the last ingredient added. I do this because sometimes spinach that touches the lid becomes browned, and although this doesn't bother me, some may find it unappetizing, so this technique keeps the spinach brighter.
I get the best results when using frozen raw shrimp, though thawed raw shrimp will work as well.
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 Instructions
- Preheat the oven to 450° F.
- Spray the inside of a cast iron Dutch oven and lid with olive oil.
- Drain the can of tomatoes into a measuring cup.
- Add water to get to 1/2 cup.
- Pour the couscous into the pot and add the tomato liquid. Swirl the pot to coat each grain and evenly distribute.
- Rough chop the fresh spinach or break apart a frozen block and pack into the pot.
- In a medium bowl, stir together the tomatoes, shrimp, parsley, lemon juice, and Feta, and pour into the pot.
- Cover and bake for about 45 minutes.
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Food Counts
Nutritional information per serving (2 servings
per recipe).
Calories: 349
Protein: 20 grams
Carbohydrates: 49 grams
Fat: 7 grams
Cholesterol: 63 milligrams
Sodium: 846 milligrams
Fiber: 6 grams
Nutritional Information Disclaimer at
left.
*To reduce the sodium, use low-sodium
broth or water.
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