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Prep Time: 2 Minutes Cook Time: 6 Minutes |
Ready In: 8 Minutes Servings: 4 |
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An authentic Greek trio of tomatoes, olives, and feta cheese accompanies this shrimp dish. Serve over orzo, and garnish with lemon wedges, if desired. Ingredients:
cooking spray |
4 tablespoons light olive oil vinaigrette, divided (such as ken's steak house lite) |
1 1/2 pounds peeled and deveined large shrimp |
1 cup grape tomatoes, halved |
12 chopped pitted kalamata olives |
1/4 cup chopped fresh basil |
1 1/2 ounces crumbled reduced-fat feta cheese |
chopped fresh basil (optional) |
lemon wedges (optional) |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 tablespoon vinaigrette and shrimp. Cook shrimp 3 minutes or until done, stirring frequently.
2. Remove shrimp from pan; keep warm. Add tomatoes, 3 tablespoons vinaigrette, olives, and basil to pan. Cook 1 minute or until tomatoes are thoroughly heated. Remove pan from heat. Add shrimp to pan; toss gently. Sprinkle with cheese and additional basil, if desired; toss well. Serve with lemon wedges, if desired.
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