From Paulette Vickery's Recipe Collection

WW: SHRIMP WITH FETTA AND TOMATOES

fish, main dish

1 teaspoon olive oil
4 each scallions, sliced
2 teaspoon minced garlic, in a jar
3 each fresh tomatoes, chopped
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 lb large shrimp
1/3 cup fetta cheese, crumbled
1/4 cup minced parsley
4 cup hot cooked brown rice

Heat oil in a large nonstick skillet. Add scallions and garlic, cook until vegetables are tender, 2-3 minutes. Add tomatoes, wine, lemon juice, oregano, and pepper. Cook until tomatoes are just softened, about 2 minutes. Add shrimp, reduce the heat and simmer covered until shrimp turn pink, 3-5 minutes. Remove from heat and stir in cheese and parsley. Serve the rice topped with the shrimp mixture. Per serving: calories 395, total fat 7 G, saturated fat 3 G, cholesterol 150 sodium 284 MG, carbohydrate 53 G, fiber 5 G, protein 27 G, calcium 146 MG, points 7.

Yield: 4 servings





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