| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Italian5 | 4 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | ts | Garlic; finely chopped |
| 2 | c | Tomatoes; peeled and seeded |
| 1/2 | cn | White wine; dry |
| Salt and pepper | ||
| 1/4 | c | Basil; fresh, chopped |
| 1 | ts | Oregano; dried |
| 1 1/2 | lb | Shrimp; fresh, devained |
| 1/8 | ts | Red pepper flakes |
| 1/2 | lb | Feta cheese; crumbled |
INSTRUCTIONS
Heat 2 tablespoons of the oil in a skillet and add the garlic. Cook briefly, stirring, and add the tomatoes. Cook about 1 minute and add the wine, salt, and pepper. Add the basil and oregano. Cook over moderate heat about 10 minutes. Heat the remaining 3 tablespoons of oil in a large skillet and add the shrimp. Cook quickly, about 1 minute, just until shrimp turn red. Stir as they cook. Sprinkle with red pepper flakes. Preheat oven to 400F. Spoon the shrimp and any pan juices into a small baking dish. Sprinkle the shrimp with the crumbled feta cheese and spoon the tomato sauce over. Per serving: 425 Calories (kcal); 22g Total Fat; (47% calories from fat); 44g Protein; 11g Carbohydrate; 309mg Cholesterol; 895mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Recipe by: 60 Minute Gorumet Converted by MM_Buster v2.0n.
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