GREEK-STYLE SHRIMP WITH FETA

1 pound extra-large (21 to 25) peeled and deveined shrimp, thawed if frozen Extra-virgin olive oil, for the

shrimp, sauce and garnish Kosher salt and freshly ground

black pepper

1 red bell pepper, diced

1/2 teaspoon red pepper flakes,

plus more if desired 2 (14-ounce) cans diced tomatoes with basil, garlic and oregano

⅔ cup crumbled feta cheese Bonus: Chopped fresh dill or parsley, or a combination

On the side: Crusty bread and/ or steamed white rice

In a medium bowl, toss the shrimp with enough olive oil to coat. Season with 1/4 teaspoon salt and ⅛ teaspoon pepper. Set aside while preparing the sauce.

Coat the bottom of a large skillet with olive oil and place over medium heat. Add the bell pepper and cook, stirring frequently, until softened, about 5 minutes. Add the red pepper flakes and continue to cook until aromatic, about 1 minute. Add the tomatoes with their juice, increase the heat to medium-high and cook, stirring occasionally, until beginning to thicken, 5 to 7 minutes. Season to taste with salt and pepper.

Lower the heat to medium and stir in the shrimp. Cover and cook, stirring occasionally, until the shrimp have just turned opaque, 3 to 5 minutes. Remove from the heat and sprinkle with the feta, a little olive oil, and the herbs, if using. Serve with bread for dipping and rice on the side. Serves 4.

Per serving: 306 calories (percent of calories from fat, 42), 28 grams protein, 16 grams carbohydrates, 1 gram fiber, 14 grams fat (5 grams saturated), 195 milligrams cholesterol, 878 milligrams sodium.

CONTRIBUTED BY HENRI HOLLIS