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Related recipes: 12 Best Foods, Cheese, Garlic, Herbs, Low-Carb, Main Dishes, Seafood, Shrimp, Summer
Add these dishes to make a full meal:
Fresh Baby Spinach with Wild Mushrooms
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.
Yield: 4 servings
2 tsp extra-virgin olive oil
3/4 lb medium shrimp, shelled
1 clove garlic, minced
1 (12-ounce) bag cherry tomatoes on the vine
1 Tbs chopped fresh oregano, or 1 teaspoon dried
1/4 cup dry white wine, or fat-free, reduced-sodium chicken broth
3 Tbs chopped flat-leaf parsley
2 Tbs crumbled reduced-fat feta cheese
1/2 tsp salt
freshly ground black pepper
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.
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
