Skillet Shrimp and Tomatoes with Feta

I happen to love pasta dishes and with shrimp and feta, what’s not to love!  I usually keep most of these ingredients in the pantry and since I can purchase peeled shrimp, this has becomeone of my go to recipes.  When tomatoes aren’t in season, I usually go with either vine ripened minature or grape tomatoes, which I find a little sweeter.  This one-skillet dish features bold flavors of shrimp, cherry tomatoes, feta, and a few other ingredients for simple elegance prepared in mere minutes. Serve with rice or pasta.

Skillet Shrimp and Tomatoes with Feta from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Makes about 4 (1-cup) servings
1 tablespoon olive oil
1 onion, chopped
1 teaspoon minced garlic
4 cups cherry tomatoes, halved if large
1 pound medium peeled shrimp
1 teaspoon dried oregano leaves
1/2 cup white wine or fat-free chicken broth
2 tablespoons chopped parsley
Salt and pepper to taste
2 tablespoons crumbled, reduced-fat, feta cheese

1.  In large nonstick skillet coated with nonstick cooking spray, heat oil, sauté onion 3 minutes.
2.  Stir in garlic and tomatoes, cook 3 minutes. Add shrimp and oregano, continue cooking and stirring 3 minutes longer.
3. Add wine, parsley, season to taste. Continue cooking until shrimp are done and sauce slightly thickens with tomatoes. Sprinkle with feta, serve.

Nutritional information per serving:
Calories 196, Calories from fat 25%, Fat 6 g, Saturated Fat 1 g, Cholesterol 170 mg, Sodium 279 mg, Carbohydrate 14 g, Dietary Fiber 3 g, Sugars 9 g, Protein 21 g, Diabetic Exchanges: 3 vegetable, 3 lean meat