2002 Tomato-Dill Shrimp Stew

By boandozzy

1 cup equals 306 calories, 11 g fat (5 g saturated fat), 246 mg cholesterol, 1,282 mg sodium, 21 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Tomato-Dill Shrimp Stew in Light & Tasty June/July 2001, p13

Ingredients

• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 3 cups diced fresh tomatoes
• 1 can (8 ounces) tomato sauce
• 3 tablespoons minced fresh dill or 2 teaspoons dill weed
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1 pound cooked medium shrimp, peeled and devined
• 4 ounces crumbled feta cheese
• 1 cup minced fresh parsley

Preparation

Step 1

In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer. Yield: 4 servings.