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.