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June 2005 Issue
12 Best Foods
by Ronda L. Halpin
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Shrimp with Cherry Tomatoes and Feta

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
  1. 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.

  2. 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.
 
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