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Nutrition Facts
Serving Size 252 g
(Approx. 6 Servings)
Amount Per Serving
Calories 330 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 175 mg 58%
Sodium 710 mg 30%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 24 g
Vitamin A 15% Iron 2%
Vitamin C 15% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Summer Shrimp Casserole

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

1/4 cup(s) pure olive oil
1 cup(s) white onions, chopped
4 garlic, crushed
4 small roma tomato, chopped
12 pitted kalamata olives, halved
1 Tbsp italian-blend seasoning
1 Tsp Central Market Organic Crushed Red Pepper Flakes
1 1/2 Lb H-E-B Wild Gulf Shrimp, peeled and deveined
8 Oz feta cheese
1 lemon, squeezed
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Heat oven to 450°F.
Coat 9 x 13 inch baking dish with a non-stick spray.
Heat a large, deep skillet over medium-high heat for 3 minutes.
Add oil; heat until very hot. Saute onion and garlic for 3 minutes; stir in tomatoes, olives and seasonings.
Let simmer for 5 minutes then remove skillet from heat.
Stir in uncooked shrimp and transfer mixture to baking dish. Then, sprinkle feta cheese and fresh lemon juice over top.
Bake casserole for 15 minutes. Once finished, let stand 5 minutes and serve.



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