Sylvie’s Sun-dried Tomato Pesto with Shrimp and Feta

Ingredients

• 6 sun-dried tomatoes, packed in oil, drained and chopped
• ¹⁄₂ recipe prepared Pesto Sauce
• 2 tbsp Pesto Sauce Mix
• 2 tbsp water
• 2 tbsp pine nuts or pistachio nuts, optional
• 1 tbsp grated Parmesan cheese
• ¹⁄₄ cup olive oil
• 1 lb (450 g) uncooked shrimp, peeled and deveined
• 1 cup white wine
• 3 tomatoes, chopped
• ¹⁄₃ cup low-fat feta cheese, crumbled
• 1 ¹⁄₂ cups cooked brown rice, or orzo

Preparation

1. In a food processor, blend sun-dried tomatoes with Pesto Sauce.
2. Coat shrimp with half of the pesto mixture. Set remaining pesto aside.
3. Heat frying pan over medium heat. When hot, add shrimp. Stir-fry for 2 minutes, until almost cooked through.
4. Add wine, bring to a boil, then add tomatoes. Simmer for 1-2 minutes, until tomatoes just start to break down. Crumble in feta.
5. Cover and cook for 1 minute, until cheese starts to melt.
6. Spoon over rice and drizzle with remaining pesto.