This seafood dinner option tastes GREAT, but it does have a little more fat in it than most of the recipes you’ll find here. One way to reduce that is to go with Reduced- or Non-Fat Feta Cheese. I like it as is, so I try to fix it in on a day I know I’ve been really good.
Ingredients
- 2 Medium Tomatoes, chopped
- 1 Medium Onion, chopped
- 1 Tbsp Olive Oil
- 2 Garlic Cloves, crushed
- 1 tsp Basil
- 1 Bay Leaf
- 1 tsp Oregano
- 1/4 Cup Fresh Parsley, chopped
- 1/2 tsp Sesame Oil
- 1 10-oz Package Frozen, Peeled, Deveined Shrimp, thawed
- 1 6-oz Package Feta Cheese
- 8 Black Olives, halved
- 1/2 Lemon
- Salt and Freshly Ground Pepper to Taste
- 3 Cups Cooked Rice
Directions
- Preheat oven to 475 degrees
- Heat oil in large skillet over med-hi heat
- Add onion and saute until soft
- Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, salt, and pepper and cook 4 to 5 minutes
- Remove vegetables from skillet with slotted spoon, so as to reserve liquid
- Cook shrimp in juices until pink
- Spread vegetables in bottom of 8″ by 8″ by 2″ baking dish, add shrimp and juices, then sprinkle feta on top
- Arrange olives on top of feta and squeeze lemon juice over all
- Bake 10 to 15 minutes and serve over rice
For a printable PDF version of this recipe, click here.
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