Recipe from Sandy Olsen
1 tbls fresh lemon juice
1/2 lbs large shrimp, peeled and deveined
Cooking spray
1 tsp olive oil
1/2 cup onion
1 garlic clove, minced
2 tbls bottled clam juice
1 tbls white wine
1/2 tsp dried oregano
1/4 tsp pepper
1 (14.5 oz) can diced tomatoes, drained
1/2 cup (2 oz) crumbled feta cheese
2 tbls chopped fresh parsley
1. Preheat oven to 450 degrees.
2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 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.
Notes: pairs well with herbed flavored orzo
Herb Flavored Orzo
1 cup orzo, cooked according to directions minus salt and fat
1/4 cup chopped fresh basil
2 tbls chopped fresh parsley
1 tbls extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
Toss ingredients together and serve with shrimp.
