Shrimp Scorpio (WW)

10m
Prep Time
30m
Cook Time
40m
Ready In


"From Weight Watcher's International 1977 Greece. Serve with rice or couscous."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (325.2 g)
  • Calories 224.3
  • Total Fat - 8.4 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 134.2 mg
  • Sodium - 819.4 mg
  • Total Carbohydrate - 13.8 g
  • Dietary Fiber - 3.4 g
  • Sugars - 5.9 g
  • Protein - 24.9 g
  • Calcium - 449.6 mg
  • Iron - 1.6 mg
  • Vitamin C - 29.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Add onion to chicken stock; cook, stirring, until onion starts to brown. Add fresh garlic, dill, and parsley; if you use dried you will need less.

Step 2

Stir in dry mustard. Add tomatoes, thyme, and capers. Simmer 30 minutes. Add uncooked shrimp to a 1-1/2 quart casserole. Cover with sauce.

Step 3

Top with feta and mozzarella cheeses. Sprinkle with olives.

Step 4

Bake at 400 degrees Fahrenheit for 10 minutes or until bubbly and cheese is melted

Tips & Variations


No special items needed.

1 Reviews

Kerfuffle-Upon-Wincle (KUW)

Delicious! I slivered my onion, and used a tin of fire-roasted tomatoes instead of fresh. For portion control, I should've baked in individual ramekins. Because it smelled so good, I was in such a hurry to eat it, I forgot to garnish with fresh parsley! I believe this could be assembled, refrigerated, then baked allowing a few extra minutes to bring up to a nice bubble! Adding this to my Best of 2015 Cookbook!

5.0

(25 Jan 2015)