Pesto Shrimp
with Feta & Brown Rice
Servings: 6
Printable version
Ingredients:
- 1 Tbl. canola oil
- 1 large onion, finely chopped
- 4 c. cooked rice (brown Basmati, or Jazmine)
- 1 package of Knorr Pesto Sauce Mix
- 4 oz. feta cheese, crumbled
- 1 package (16 oz.) frozen pepper strips
- 8 oz. fresh mushrooms, sliced
- 1 can (14.5 oz.) tomatoes
- 1 can (8 oz.) pineapple tidbits
- 1½ pounds peeled deveined, raw shrimp
Directions:
1. Preheat oven to 425-degrees.
2. Use a large bowl to mix all the ingredients together.
3. Spray a large lasagna pan with cooking oil, and fill with the shrimp vegetable mixture. Pat mixture down, and cover pan with foil.
4. Bake at 425-degrees for 60-minutes. Remove from oven, uncover and serve immediately.
Nutrition: (Serving size: 1/6th recipe)
calories: 416 protein: 33.4g total carbohydrate: 49.7g total fat: 8.5g
sugars: 12.0g sodium: 761mg dietary fiber: 4.8g saturated fat: 2.8g