Whenever we know we’re going to be gone for a long weekend or more, we eat what’s in our fridge according to it’s expiration date. For example, all raw meat must be eaten or frozen, all softer vegetables must be eaten, all milk must be drank. Condiments? Meh. Cheese? It lasts longer. Pickles? Bomb shelter sustenance. This last trip, we came back to a pound of brussels sprouts and some tomatoes. I knew those had to get used before that money spent was wasted. We also had some feta cheese crumbles that had been in there for a while. Yep! Those had to get used too.
What did I make? Why I made those amazing Balsamic Glazed Brussels Sprouts (oh so good!) and a shrimp dish to go along side it (since all the meat was frozen!). I wasn’t sure what kind of shrimp to make since I usually do it savory and spicy, but I wanted something more subtle to compliment the flavors of the brussels sprouts. So, I scoured a few cookbooks and recipe sites and found one recipe that I could fix up and make my own. It’s definitely more subtle than some of the other shrimp dishes I’ve made in the past! The white wine and the tomatoes and feta really created a yummy flavor. I give you…
Greek Feta Shrimp
Points Per Serving: 7
- 16 large shrimps, peeled or tail on
- 1/4 onion, chopped
- 2 cloves garlic
- 1/2 tbsp canola oil
- 1 cup tomatoes (roma or campari) quartered
- 1/3 cup white wine
- 1/2 tbsp dried parsley
- 1/2 tsp sugar substitute
- 1/3 cup fat free/low-fat feta cheese crumbles
1. Thaw shrimp under cool water. While shrimp is thawing, pour oil into a skillet on medium to warm.
2. Chop up onions and put them in the pan. Stir them up and let them brown for about 10 minutes (stirring occasionally) while you mince garlic and cut up tomatoes.
3. Put garlic, parsley and sugar substitute into the skillet. Stir in well. At this point, if you need to, take the shells off your shrimp. Once the garlic/onion mixture has cooked for about another 5 minutes, pour in the white wine and tomatoes. Let simmer for about 10 minutes.
4. Put in shrimp and stir until juices are covering the shrimp. Season with salt and pepper. Cook until juices are almost absorbed. Take out of pan and toss in a bowl. Sprinkle feta cheese on top. Serve immediately!
This would also be very tasty over linguine or another noodle. Then you wouldn’t have to simmer until most of the liquid is gone. A little bread would also be a nice addition to sop up the tasty juices. Oh, Italians do it right with the bread! It didn’t take long to make and it didn’t take long to eat! I hope you enjoy it!