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.
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
How to Make It
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.
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.
Broil 5 minutes or until cheese softens (cheese will not melt).