Shrimp Saganaki with Feta & Dill

Ingredients:

• 1 1/2 tsp/ extra-virgin olive oil
• 1 large onion, chopped
• 1/2 cup dry white wine
• 3 large garlic cloves, minced
• 1 (14 1/2 oz.) can fire-roasted diced tomatoes
• 1/4 tsp. crushed red pepper flakes
• 1 lb. large shrimp, peeled & deveined
• 1/4 cup crumbled reduced-fat feta cheese
• 1/4 cup chopped fresh dill
• 2 cups cooked brown rice

Makes 4 Servings (1 cup shrimp & sauce 1/2 cup rice)

1. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring frequently, until golden, about 5 minutes. Stir in wine and garlic and simmer 1 minute. Add tomatoes and pepper flakes; bring to a boil. Reduce heat and simmer, uncovered, 3 minutes.
2. Add shrimp and simmer over medium-low heat, stirring often, until shrimp are just opaque in center, about 4 minutes. Remove from heat. Stir in feta and dill and let stand until feta softens slightly, about 1 minute. Spoon 1/2 cup brown rice onto each of 4 plates; top rice evenly with shrimp and sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is a different take on Mediterranean cuisine. Who knew that shrimp and brown rice would go well together with tomatoes and feta cheese? Serve this meal any night of the week and people will be satisfied and it will take you back to your favorite Greek island overlooking the Mediterranean Sea at sunset. Almost any white wine will do when cooking this dish. I also recommend using freshly diced tomatoes for an authentic Mediterranean flare.