I love quick and easy dinner recipes, and judging by the number of shrimp recipes here on the blog I think it’s obvious how I feel about shrimp ;). Shrimp are perfect for quick meals because they cook in minutes. I found this recipe as I was digging my way through the bazillion emails in my inbox. It caught my eye immediately and I knew I had to give it a try. I’m so glad I did, because it was one of the best dinners I’ve made in a while. The ingredient list is short and all stuff you probably already have on hand -except maybe fresh parsley. I served it with a side salad and crusty baguette, but you could serve over pasta or even rice if you prefer. Enjoy!
Feta Shrimp Skillet
1 tbsp extra virgin olive oil
1/2 cup frozen chopped onion
3/4 tsp garlic powder
1 tsp dried oregano
1/2 tsp freshly cracked black pepper
1/2 tsp crushed red pepper flakes
1/4 tsp salt
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 pound uncooked large or jumbo shrimp, peeled and deveined
2 tbsp fresh parsley, chopped
1/2 -3/4 cup crumbled feta cheese
1. In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened.
2. Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened. Serves 4.
*adapted from Taste of Home
Nutritional Info (per 1/4th): 200 calories; 6.4 g fat; 12.9 g carbohydrates; 4.3 g fiber; 21.6 g protein.
