Shrimp with Cherry Tomatoes and Feta
Contributed by: Dana Jacobi of 12 Best Foods Cookbook
After apprenticing at three-star restaurants in France, Author Dana Jacobi opened a catering business and marketed her own line of gourmet sauces. She has since authored five cookbooks, contributed to several others, and written for Food & Wine, Cooking Light, the New York Times, and the Associated Press.
Her work has won a Gourmand World Cookbook Award and been nominated for a James Beard Foundation Book Award. Presently Jacobi writes a weekly newspaper column, "Something Different," for the American Institute for Cancer Research. She also consults in product development and teaches cooking classes. Jacobi lives in New York City.
This recipe is reprinted from: 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods.
Plump cherry tomatoes, sauteed 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.
- 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
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.
Shrimp contain a moderate amount of omega-3 fatty acids.
Serving Size: Makes 4 Servings
Nutritional Information: Per Serving: 154 calories, 5 g fat, 1 g saturated fat, 19 g protein, 5 g carbohydrates, 1 g fiber