- 1 tablespoon fresh lemon juice
- 1 1/2 pounds large shrimp
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 tablespoons clam juice
- 1 tablespoon white wine
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
- 2 oz crumbled feta cheese
- 2 tablespoons chopped parsley
Preheat oven to 450°.
Combine lemon juice and shrimp in a large bowl; toss well.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add
garlic; sauté 1 minute.
Add clam juice, wine, oregano, pepper, and tomatoes;
bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture.
Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle
cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are
done and cheese melts. Sprinkle with parsley; serve immediately.
Orzo with fresh herbs: Cook 1 cup orzo pasta according to
package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup
chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon
extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground
black pepper.
