Baked Feta Shrimp

By Tonya_Speed

NUTRITION per serving: 256 Calories; 8g Fat; 30g Protein; 15g Carbohydrate; 4g Dietary Fiber; 189mg Cholesterol; 1118mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. Points: 5

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 3 (14.5-oz.) cans diced tomatoes, undrained
• 1/3 cup chopped parsley
• 1 1/2 teaspoons dried dill
• 1 1/2 pounds medium shrimp, peeled and deveined
• 4 ounces crumbled Feta cheese
• Salt and pepper, to taste

Preparation

Step 1

Preheat oven to 425 degrees. Heat the oil in a large oven-proof skillet over medium-high heat; add onion and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds longer. Add tomatoes and bring to a simmer. Reduce heat and simmer for 5 to 10 minutes or until juices thicken slightly. Remove from heat; stir in herbs, shrimp, Feta cheese, salt and pepper. Place skillet in oven and bake, uncovered, until shrimp are cooked through, 10 to 12 minutes.

SERVING SUGGESTION: Wild rice pilaf and steamed asparagus.
VEGETARIAN: Use extra-firm tofu instead of shrimp.
KOSHER: Use boneless skinless chicken thighs cut the approximate size of shrimp (adjust cooking time). Omit cheese or use your favorite soy cheese.
GLUTEN FREE: Make sure tomatoes are gluten free.