Serves: 4
Total Calories: 210

1 pound fresh or frozen raw medium shrimp in shells
3 tablespoons olive or vegetable oil
1 cup chopped onion (about 1 large)
2 cloves garlic, chopped
1/3 cup dry white wine
1 tablespoon chopped fresh or 1 tsp dried basil leaves
1 tablespoon chopped fresh or 1 tsp dried oregano leaves
dash or ground red pepper (cayenne)
1 (28-ounce) can Italian pear-shaped tomato, drained and chopped
2 tablespoons lemon juice
2 ounces feta cheese, crumbled
Chopped fresh parsley
Hot cooked rice, if desired

Peel shrimp. (If shrimp are frozen, do not thaw peel in cold water.) Make a shallow cut lengthwise down back of each shrimp wash out vein. Heat oil in 10-inch skillet over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is softened. Stir in wine, basil, oregano, red pepper and tomatoes. Heat to boiling reduce heat. Simmer uncovered 20 minutes. Stir in shrimp and lemon juice. Cover and cook 3 to 5 minutes or until shrimp are pink. Sprinkle with cheese and parsley. Serve with rice.
1 Serving: Calories 325 (Calories from Fat 125) Fat 14g (Saturated 5g) Cholesterol 295mg Sodium 1,040mg Carbohydrate 28g (Dietary Fiber 1g) Protein 23g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 210
Calories from Fat: 119

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