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Shrimp with Tomatoes & Feta
Any recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. —Susan Seymour, Valatie, New York
Ingredients
- 3 tablespoons olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 6 plum tomatoes, chopped
- 1/2 cup white wine or chicken broth
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon sweet paprika
- 2 pounds uncooked large shrimp, peeled and deveined
- 2/3 cup crumbled feta cheese
- 2 teaspoons minced fresh mint
- Hot cooked rice
Directions
- 1. In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- 2. Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice.
Nutrition Facts
1 cup (calculated without rice): 261 calories, 11g fat (3g saturated fat), 191mg cholesterol, 502mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.
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