Shrimp With Yogurt-Cucumber Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
2 pounds unpeeled medium-size fresh shrimp |
1/2 cup dry white wine |
2 teaspoons grated lemon rind |
2 tablespoons fresh lemon juice |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon salt, divided |
1 teaspoon pepper, divided |
2 teaspoons olive oil, divided |
1 large onion, cut into thin strips |
1 large red bell pepper, cut into thin strips |
2 cups grape or cherry tomatoes, halved |
yogurt-cucumber sauce |
Directions:
1. Peel shrimp, and devein, if desired.
2. Combine dry white wine, lemon rind, next 3 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish or zip-top plastic freezer bag; add shrimp. Cover or seal, and chill 15 to 20 minutes.
3. Remove shrimp from marinade, discarding marinade.
4. Cook marinated shrimp in 1 teaspoon hot olive oil in a large nonstick skillet over medium-high heat 3 minutes or just until shrimp turn pink. Remove shrimp from skillet; cover and keep warm.
5. Sauté onion, red bell pepper strips, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper in remaining 1 teaspoon hot oil in skillet over medium-high heat 15 minutes or until onion is tender. Add tomato halves; cook 1 minute or until thoroughly heated. Spoon onion mixture over shrimp, and serve with Yogurt-Cucumber Sauce.
6. Note: Nutritional analysis includes Yogurt-Cucumber Sauce.
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