Shrimp with Cherry Tomatoes and Feta
Plump cherry tomatoes, sautéed just until their skin cracks, are the stars of this Greek-accented dish.
- 2 tsp extra-virgin olive oil
- 3/4 lb medium shrimp, shelled
- 1 clove garlic, minced
- 1 (12-ounce) bag cherry tomatoes on the vine
- 1 Tbs chopped fresh oregano, or 1 teaspoon dried
- 1/4 cup dry white wine, or fat-free, reduced-sodium chicken broth
- 3 Tbs chopped flat-leaf parsley
- 2 Tbs crumbled reduced-fat feta cheese
- 1/2 tsp salt
- freshly ground black pepper
- 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, and cook 1 minute longer, stirring occasionally. Season with salt and pepper, and serve immediately.
Copyright © 2005 by Dana Jacobi
Calories from Fat 41 (28%)
(7%)Total Fat 5g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 5g
(5%)Dietary Fiber 1g
Sugar Alcohols 0g
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