A Mediterranean blend of feta, wine, garlic and oregano seasons this bold, beautiful dish. Soak up the sauce with a slice of thick, crusty bread.
—SONALI RUDER NEW YORK, NY
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1/4 cup white wine, optional
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
3/4 cup crumbled feta cheese
1. In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened.
2. Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.
PER SERVING 240 cal., 8 g fat (3 g sat. fat), 149 mg chol., 748 mg sodium, 16 g carb., 5 g fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.