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. 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.
Makes 4 servings
Per serving: 154 calories, 5 g fat, 1 g saturated fat, 19 g protein, 5 g carbohydrates, 1 g fiber
Food Fact: Shrimp contain a moderate amount of omega-3 fatty acids.