Shrimp with Cherry Tomatoes and Feta
Plump cherry tomatoes, sautéed just until their skin cracks, are the stars of this Greek-accented dish.
Ingredients
- 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
Directions
- 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
Nutrition Facts
Calories 145
Calories from Fat 41 (28%)
(7%)Total Fat 5g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(44%)Cholesterol 131mg
(20%)Sodium 483mg
(9%)Potassium 320mg
Total Carbohydrate 5g
(5%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(38%)Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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