Greek shrimp and feta saute'

Yield: 2 Servings

Measure Ingredient
2 teaspoons Reduced-calorie margarine, divided
¼ cup Scallion, chopped
2 \N Garlic cloves, minced
1 cup Canned tomatoes, (with liquid) drain, seed, and dice, reserving liquid
1 tablespoon Fresh parsley, minced
¼ teaspoon Oregano,
1 dash Pepper,
½ pounds Shrimp, large, shelled and deveined
2 ounces Feta cheese, crumbled and divided

In 1-quart saucepan heat 1 teaspoon margarine over medium-high heat until bubbly and hot; add scallions and garlic and saute until softened, about 1 minute. Add tomatoes, reserved liquid, parsley, and seasonings; mix well.

Reduce heat to low and let simmer, stirring occasionally, until flavors blend, about 15 minutes. Set aside.

In 10-inch nonstick skillet heat remaining teaspoon margarine over high heat until bubbly and hot; add shrimp and cook, stirring frequently, until shrimp just turn pink, 2 to 3 minutes. Add tomato mixture and 1 ounce feta cheese; stir to combine and bring to a boil. Reduce heat to low and let simmer until cheese is melted and shrimp are cooked, 1 to 2 minutes (DO NOT OVERCOOK). Transfer to serving platter and sprinkle with remaining ounce feta cheese.

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