Shrimp with Cherry Tomatoes and Feta

Adapted from 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods by Dana Jacobi (Rodale Inc., 2005)

Plump cherry tomatoes, sautéed just until their skin cracks, are the stars of this Greek-accented dish. The large cherry ones, also called cocktail tomatoes, that come in a net bag are best. Their flavor is worth the premium you pay. If you buy shelled shrimp, this dish is ready to cook in 5 minutes.

(4 servings)

• 2 teaspoons extra-virgin olive oil
• 3/4 pound medium shrimp, shelled
• 1 clove garlic, minced
• 1 (12-ounce) bag cherry tomatoes on the vine
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1/4 cup dry white wine, or fat-free, reduced-sodium chicken broth
• 3 tablespoons chopped flat-leaf parsley
• 2 tablespoons crumbled reduced-fat feta cheese
• 1/2 teaspoon salt
• Freshly ground black pepper

• 1. 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.
• 2. 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.

Nutrients per serving:
Calories: 154
Fat: 5g
Carbohydrate: 5g
Protein: 19g
Total dietary fiber: 1g

April 2005

Photographer: Maren Caruso

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