Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 ts Reduced-calorie margarine,
- 1/4 c Scallion, chopped
- 1 c Canned tomatoes, (with
- 1 tb Fresh parsley, minced
- 1/4 ts Oregano,
- 1 ds Pepper,
- 1/2 lb Shrimp, large, shelled and
- 2 oz Feta cheese, crumbled and
- 2 Garlic cloves, minced
Preparation
In 1-quart saucepan heat 1 teaspoon margarine over medium-high heat until bubbly and hot; add scallions and garlic and saute until softened, about 1 minute. Add tomatoes, reserved liquid, parsley, and seasonings; mix well. Reduce heat to low and let simmer, stirring occasionally, until flavors blend, about 15 minutes. Set aside. In 10-inch nonstick skillet heat remaining teaspoon margarine over high heat until bubbly and hot; add shrimp and cook, stirring frequently, until shrimp just turn pink, 2 to 3 minutes. Add tomato mixture and 1 ounce feta cheese; stir to combine and bring to a boil. Reduce heat to low and let simmer until cheese is melted and shrimp are cooked, 1 to 2 minutes (DO NOT OVERCOOK). Transfer to serving platter and sprinkle with remaining ounce feta cheese.
