 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
From Cooking Light, April 2009. They suggest serving it with orzo accented with fresh herbs: cook one cup orzo according to package directions, omitting salt & fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tbsp chopped fresh parsley, 1 tbsp extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Yum! The bonus is that this is also a low-cal, low carb, high protein dish. Ingredients:
1 tablespoon fresh lemon juice |
1 1/2 lbs large shrimp, peeled and deveined |
cooking spray |
1 teaspoon olive oil |
1/2 cup onion, chopped |
1 garlic clove, minced |
2 tablespoons bottled clam juice |
1 tablespoon white wine |
1/2 teaspoon dried oregano |
1/4 teaspoon fresh ground black pepper |
14 1/2 ounces diced tomatoes, drained |
1/2 cup feta cheese, crumbled (2 ounces) |
2 tablespoons parsley (chopped fresh flat-leaf) |
Directions:
1. Preheat oven to 450 degrees.
2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add to pan, swirling to coat. Add onion to pan; saute one minute. Add garlic; saute one minute. Add clam juice, wine, oregano, pepper and tomatoes; bring to a boil. Reduce heat and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7 inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450 degrees for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.
|
|