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.
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.
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
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