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from "The Great American Eat-Right Cookbook" by Colleen Doyle and Jeanne Besser

Serve with warm pita bread and a salad of cucumber, red onion and Kalamata olives tossed with red wine vinaigrette.

Often referred to as "white kidney beans" cannellini beans contain folate and magnesium in addition to fiber.

Prep time: 15 minutes or less
Total time: 45 minutes or less

Serves 4

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 (15 1/2 ounce) can cannellini beans, rinsed and drained
1/2 cup clam juice
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
1/2 cup crumbled feta cheese

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Preheat the oven to 400 degrees.

In a large ovenproof skillet over medium heat, add oil. Sauté the onion for 5 to 8 minutes, or until softened. Add garlic and sauté for 1 minute. Add tomatoes, beans, clam juice, and cayenne pepper and bring to a boil, stirring to combine. Cook for 5 minutes, or until thickened, stirring frequently. Add shrimp and stir to combine. Sprinkle with feta.

Transfer to the oven and bake for 10 minutes, or until the tomatoes are bubbly, the shrimp is cooked through, and the feta has softened. For added browning, place under the broiler for 1 to 2 minutes.

Nutrition Information Per Serving
Calories 280, Calories from Fat 80, Total Fat 9.0 g, Saturated Fat 3.5 g, Trans Fat 0.2 g, Polyunsaturated Fat 1.1 g, Monounsaturated Fat 3.5 g, Cholesterol 150 mg, Sodium 730 mg, Total Carbohydrate 27 g, Dietary Fiber 7 g, Sugars 6 g, Protein 25 g

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  White Onion, Large - $1.49/lb
  Muir Glen Organic Diced Tomatoes - $2.19/ea
  Goya Cannellini Beans - $1.49/ea
  Roland Clam Juice - $2.79/ea
 8fl oz
All-Natural Farm-Raised Shrimp, Cleaned, Medium - $12.99/lb
Greek Feta - $15.49/lb
You May Already Have
  Bel Aria Extra-Virgin Olive Oil - $11.29/ea
 34fl oz
  Garlic - $3.99/lb
  Spice Supreme Cayenne Pepper - $1.19/ea
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