| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Greek | Main meal, Weight | 2 | Servings |
INGREDIENTS
| 2 | t | Reduced-calorie margarine |
| divided | ||
| 1/4 | c | Scallion, chopped |
| 2 | Garlic cloves, minced | |
| 1 | c | Canned tomatoes, with |
| liquid drain seed and | ||
| dice reserving liquid | ||
| 1 | T | Fresh parsley, minced |
| 1/4 | t | Oregano |
| 1 | ds | Pepper |
| 1/2 | lb | Shrimp, large shelled and |
| deveined | ||
| 2 | oz | Feta cheese, crumbled and |
| divided |
INSTRUCTIONS
In 1-quart saucepan heat 1 teaspoon margarine over medium-high heat until bubbly and hot; add scallions and garlic and saute until softened, about 1 minute. Add tomatoes, reserved liquid, parsley, and seasonings; mix well. Reduce heat to low and let simmer, stirring occasionally, until flavors blend, about 15 minutes. Set aside. In 10-inch nonstick skillet heat remaining teaspoon margarine over high heat until bubbly and hot; add shrimp and cook, stirring frequently, until shrimp just turn pink, 2 to 3 minutes. Add tomato mixture and 1 ounce feta cheese; stir to combine and bring to a boil. Reduce heat to low and let simmer until cheese is melted and shrimp are cooked, 1 to 2 minutes (DO NOT OVERCOOK). Transfer to serving platter and sprinkle with remaining ounce feta cheese.
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