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.
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.!
Instructions
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.
Author's Comments
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. <br />
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Per serving: 154 calories, 5 g fat, 1 g saturated fat, 19 g protein, 5 g carbohydrates, 1 g fiber <br />
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Food Fact <br />
Shrimp contain a moderate amount of omega-3 fatty acids.<br />
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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
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