Skillet Shrimp and Tomatoes with Feta
- Yield: 4 servings
Ingredients
- 1tablespoon olive oil
- 1-- onion, chopped
- 1teaspoon minced garlic
- 4cups cherry tomatoes, halved if large
- 1pound medium peeled shrimp
- 1teaspoon dried oregano leaves
- 1/2cup white wine or fat-free chicken broth
- 2tablespoons chopped parsley
- -- Salt and pepper
- 2tablespoons crumbled, reduced-fat, feta cheese
Instructions
- In large nonstick skillet coated with nonstick cooking spray, heat oil and sauté onion 3 minutes.
- Stir in garlic and tomatoes; cook 3 minutes. Add shrimp and oregano; continue cooking and stirring 3 minutes longer.
- Add wine, parsley, salt and pepper. Continue cooking until shrimp are done and sauce thickens slightly. Sprinkle with feta. Makes 4 cups.
Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
Nutritional Info *per serving
- Calories 196
- Fat 6g
- Saturated Fat 1g
- Cholesterol 170mg
- Sodium 279mg
- Carbohydrate 14g
- Fiber 3g
- Sugars 9g
- Protein 21g