SKILLET SHRIMP WITH TOMATOES AND FETA (SATURDAY)
Servings: makes 6 servings Preparation time: 15 minutes Cooking time: about 10 minutes
2 tablespoons extra-virgin
olive oil
2 cloves garlic, minced ¼ teaspoon crushed red
pepper
2 pints grape tomatoes,
halved (about 3 cups)
1 (14 ½-ounce) can no-saltadded diced tomatoes 1 teaspoon dried oregano ¼ teaspoon coarse salt ¼ teaspoon black pepper
1 ½ pounds frozen medium shrimp, thawed, peeled and tails removed
1 (8-ounce) block Greek feta
cheese
⅓ cup chopped fresh parsley
for garnish
In a large skillet over medium heat, heat oil for 1 minute. Add garlic and crushed red pepper and cook, stirring frequently, for 30 seconds. Add all tomatoes, oregano, salt and black pepper. Increase heat to medium-high and cook, stirring frequently, for 2 minutes to bring to a simmer. Reduce heat to medium and push down on grape tomatoes with the spoon to break them open further. Add shrimp and stir. With the spoon, clear an area in center of sauce and add feta. Cook, stirring shrimp a few times carefully around the feta (to keep cheese block intact), 5 to 6 minutes or until shrimp are cooked through and have just turned pink. Remove skillet from heat; break up feta with a serving spoon. Top with the parsley and serve. (Adapted from “Easy Everyday Mediterranean Diet Cookbook,” Serena Ball RD & Deanna-Seagrave-Daly RD, HMHCO.)
Per serving: 264 calories, 23 grams protein, 14 grams fat (48% calories from fat), 6.5 grams saturated fat, 12 grams carbohydrate, 177 milligrams cholesterol, 776 milligrams sodium, 2 grams fiber. Carb count: 1.