Baked Shrimp with Tomatoes and Feta
Points 6 per serving
Cook time 30 minutes
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 1/2 cups)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
- 1/4 cup finely minced fresh flat-leaf parsley
- 1 tablespoon finely minced fresh dill
- 1 1/4 pounds medium shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup reduced fat crumbled feta cheese (about 3 ounces)
Preheat the oven to 425 degrees F.
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
- Nutritional Analysis per Serving
- Serving size: 1 1/2 cups
- Calories 300
- Total fat 9g
- Saturated fat 3.5g
- Protein 35g
- Carbohydrates 12g
- Fiber 2g
I serve it with whole wheat penne, 2 oz dried per person.
This is a relatively fast dish that always gets great reviews. Sometimes i will reduce the amount of the tomato juices I’m using if the can looks particularly juicy. I have also varied the dill amount to find the right balance of dill, 1 TBSP seems about right, but adjust to preference.