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Entrees: Baked Shrimp & Feta with Fresh Basil & Tomatoes


4 oz. feta cheese
1 1/2 tsp. extra virgin olive oil
1/3 C. chopped onion (Vidalia preferred)
1 T. minced garlic
2 C. (1 lb.) chopped & seeded plum tomatoes
1/4 C. chopped fresh parsley
2 T. fresh basil (or 1/4 tsp. dried)
1 T. chopped fresh marjoram (or 1/8 tsp. dried)
1 tsp. fresh lemon zest or peel, finely julienned
Freshly ground allspice and black pepper to taste
1 lb. large shelled, deveined, raw shrimp


Break the feta into 1 inch pieces and drain between sheets of absorbent toweling. Reserve. Heat a small casserole dish until warm. Add the olive oil. Over medium heat, sauté the onion for 3 minutes, without browning, or until barely translucent. Add the garlic and sauté for 30 seconds, without browning, or until pungent. Add the tomatoes, parsley, basil, marjoram, and lemon zest. Simmer over low heat for 10 minutes, stirring occasionally. Season to taste. Remove from heat. The sauce will look dry at this point; during baking the feta and shrimp will release enough juice to make a light sauce. Preheat oven to 400*. Nestle the shrimp in the sauce and sprinkle the feta on top. Bake 12-14 minutes or until the shrimp are cooked (opaque).

Serves: 4

Exchanges or food group servings: 1 VEG, 4 LEAN MEAT

Nutrients per serving: CALS 253; PROTEIN 28.5g; CARBS 10g; FIBER 2.1g; TOT FAT 10.4g; SAT FAT 4.9g; SODIUM 493mg

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