Shrimp with Cherry Tomatoes and Feta

2 tsp. extra-virgin olive oil
3/4 lb. medium shrimp, shelled
1 clove garlic, minced
1 pkg. (12 oz.) cherry tomatoes on the vine
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
1/4 cup dry white wine or 1/4 cup fat-free, reduced-sodium chicken broth
3 tbsp. chopped flat-leaf parsley
2 tbsp. crumbled reduced-fat feta cheese
1/2 tsp. salt
Freshly ground black pepper

Directions:

Heat the oil in a medium skillet over medium-high heat. Add the shrimp and stir with a wooden spoon until they just lose their raw color, 1 to 2 minutes.

Add the garlic, tomatoes, oregano and wine or broth. Cook, using a spoon to roll the tomatoes around, until most of the liquid has boiled off, 1 to 2 minutes. Add the parsley and cheese; cook 1 minute longer, stirring occasionally. Season with salt and pepper, and serve immediately.

Comments from janesmith2 :

Plump cherry tomatoes, sautéed just until their skin cracks, are the stars of this Greek-accented dish. The large cherry ones, also called cocktail tomatoes, that come in a net bag are best. Their flavor is worth the premium you pay. If you buy shelled shrimp, this dish is ready to cook in 5 minutes.

Per serving: 154 calories, 5 g fat, 1 g saturated fat, 19 g protein, 5 g carbohydrates, 1 g fiber

Food Fact
Shrimp contain a moderate amount of omega-3 fatty acids.

Reprinted from: 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods by Dana Jacobi. Copyright © 2005 Dana Jacobi. (May 2005; $21.95US/$31.95CAN; 1-57954-965-9) Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com

User Reviews:

Since we like garlic and spices, we upped the garlic to four cloves and doubled the oregano, plus added about 1/2 tsp. of crushed red pepper. This was absolutely scrumptious, a great blending of flavors.!

submitted by lindalamb on December 02, 2006

Great, quick, easy healthy recipe. Will definitely make this again. Thanks Janesmith2 :-)

submitted by wannabchef on December 01, 2006

Add your review of this recipe.