Italian Shrimp with Tomatoes & Feta

By Hester

Ingredients

• 2 tsp olive oil
• 1 cup chopped red onions
• 1 medium zucchini, chopped
• 2 tsp minced garlic
• 1/2 tsp dried oregano
• 1/2 cup dry white wine
• 3 cups chopped plum tomatoes
• 1 Tbsp balsamic vinegar
• 11/4 tsp each salt & pepper
• 1/4 cup coarsely chopped fresh basil leaves
• 1 lb uncooked large shrimp, peeled, deveined and tails removed
• 1/2 cup crumbled feta cheese with sundried tomatoes and basil
• 1 Tbsp minced fresh parsley

Preparation

Step 1

Heat olive oil over medium-high heat in a 10" non stick skillet. Add onions, zucchini and garlic. Cook and stir until vegetables are softened, about 5 minutes. Add oregano and cook 30 more seconds. Add wine, tomatoes, vinegar, salt and pepper. Mix well. Reduce heat to medium and simmer uncovered for about 8 minutes, until most of the wine has evaporated and the tomatoes are broken up.

Stir in basil and shrimp. Cook and stir until shrimp turns pink and no gray remains, about 4 minutes.

Remove from heat and sprinkle with feta cheese and parsley.

253 calories
7.8 g total fat
27 g protein
14g carbohydrate
2.9 g fiber
185 mg cholesterol
488 mg sodium