• 2 tsp. olive oil
• 4 garlic cloves, minced
• 2-1/4 cups canned whole tomatoes, drained and coarsely chopped
• 1/3 cup fresh parsley, chopped, divided
• 13 ounces large shrimp, peeled and deveined
• 3 ounces feta cheese, crumbled
• 1 Tbs. plus 1 tsp. fresh lemon juice
• 1/8 tsp. freshly ground black pepper

Preheat oven to 400°F. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic 30 seconds. Stir in tomatoes and 2 Tbs. plus 2 tsp. parsley and simmer 10 minutes. Stir in shrimp and cook 3 minutes. Transfer to an oiled baking dish and sprinkle with cheese. Bake 8-10 minutes, until shrimp is just cooked throughout. Sprinkle with lemon juice, remaining parsley and pepper to taste. Serve immediately.

Per serving: calories 208, fat 8.6g, 37% calories from fat, cholesterol 159mg, protein 23.5g, carbohydrates 9.5g, fiber 1.6g, sugar 4.6g, sodium 577mg, diet points 5.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.4, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 4.3

  view detailed nutritional information

The recommended wine is: Sauvignon Blanc.