Monday, May 6, 2013

Skillet Shrimp and Tomatoes with Feta

This one-skillet dish features bold flavors of shrimp, cherry tomatoes, feta, and a few other ingredients for simple elegance prepared in mere minutes. Serve with pasta. 
Makes about 4 (1-cup) servings
1 tablespoon olive oil
1 onion, chopped
1 teaspoon minced garlic
4 cups cherry tomatoes, halved if large
1 pound medium peeled shrimp
1 teaspoon dried oregano leaves
1/2 cup white wine or fat-free chicken broth
2 tablespoons chopped parsley
Salt and pepper to taste
2 tablespoons crumbled, reduced-fat, feta cheese
1.  In large nonstick skillet coated with nonstick cooking spray, heat oil and sauté onion 3 minutes.
2.  Stir in garlic and tomatoes, cook 3 minutes. Add shrimp and oregano, continue cooking and stirring 3 minutes longer.
3. Add wine, parsley, season to taste. Continue cooking until shrimp are done and sauce slightly thickens with tomatoes. Sprinkle with feta, serve. 
Nutritional information per serving:
Calories 196, Calories from fat (%) 25, Fat (g) 6, Saturated Fat (g) 1, Cholesterol (mg) 170, Sodium (mg) 279, Carbohydrate (g) 14, Dietary Fiber (g) 3, Sugars (g) 9, Protein (g) 21, Diabetic Exchanges: 3 vegetable, 3 lean meat

From Holly Clegg’s Gulf Coast Favorites:  30 minute recipes from my Louisiana Kitchen

Recipe from Holly Clegg’s Gulf Coast Favorites!
This and many other great recipes can be found on her website:

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