Shrimp with Feta

The sprinkle of calorie-free sweetener helps round out the flavors in this dish by balancing the acidity of the tomatoes and the saltiness of the cheese. It's the same reason Italian grandmothers add a pinch of sugar to their tomato sauces.

Yield: 4 servings (serving size: 1 gratin dish)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 0.0%
  • Fat: 8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30.5g
  • Carbohydrate: 10.3g
  • Fiber: 2.7g
  • Cholesterol: 213mg
  • Iron: 4.3mg
  • Sodium: 561mg
  • Calcium: 224mg

Ingredients

  • 1 teaspoon olive oil
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 cup sliced green onions
  • 4 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground red pepper
  • 3/4 cup (3 ounces) crumbled feta cheese

Preparation

  1. 1. Preheat broiler.
  2. 2. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; cook, stirring constantly, 3 minutes or until done. Divide shrimp evenly among 4 individual gratin dishes; set aside.
  3. 3. Return pan to medium-high heat. Add green onions and garlic; cook, stirring constantly, 1 minute. Add tomatoes, oregano, basil, sweetener, and red pepper; cook 3 minutes or until liquid almost evaporates. Spoon tomato mixture evenly over shrimp, and sprinkle with cheese.
  4. 4. Broil 5 minutes or until cheese softens (cheese will not melt).
  5. carbo rating: 7
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