Shrimp with Tomatoes
ounces fresh or frozen shelled shrimp
tablespoons olive oil or cooking oil
cloves garlic, minced
teaspoon dried oregano, crushed
cup cherry tomatoes, halved
teaspoons lemon juice
tablespoons grated Parmesan cheese
tablespoon snipped parsley
- Thaw shrimp, if frozen. Pat dry with paper towels. In a 10-inch skillet heat olive or cooking oil over medium-high heat.
- Add shrimp, garlic, oregano, and basil. Cook about 3 minutes or until shrimp turn opaque, stirring frequently.
- Add tomatoes and lemon juice; cook and stir about 30 seconds or until heated through. Sprinkle with cheese and parsley. Makes 4 servings.
Nutrition Facts(Shrimp with Tomatoes)
- Per serving:
- 204 kcal cal.,
- 13 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 8 g monounsatured fat),
- 131 mg chol.,
- 177 mg sodium,
- 4 g carb.,
- 1 g fiber,
- 1 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet