Here is a simple yet sensational one-dish entree that takes very little time to prepare. It is also full of eye-healthy components. Shrimp contains omega-3 fatty acids and selenium, which is a key mineral that helps the body absorb anti-oxidants. The tomatoes are high in anti-oxidant vitamin C and lycopene, while the garlic is a source of selenium and Vitamin C.
What you’ll need to serve 4:
4 scallions, chopped
2 garlic cloves, finely chopped
1 1/2 pounds large shrimp (21-25 count per pound), peeled and deveined
2 tablespoons extra-virgin olive oil
1 (28-ounce) can chopped tomatoes in juice
1/3 cup chopped pitted Kalamata olives
Freshly ground black pepper
1/2 cup (2 ounces) crumbled herb-flavored feta cheese
2 tablespoons chopped fresh oregano
What you’ll do:
Preheat the oven to 400 degrees F.
Meanwhile, heat olive oil in a large ovenproof skillet over medium heat. Add the chopped scallions and garlic and cook stirring often, until scallions wilt, about 2 minutes. Add tomatoes and their juice and bring to a boil. Cook until tomato juices thicken, about 5 minutes. Add the chopped olives and season with the ground black pepper to taste.
Remove from heat and stir in the raw shrimp. Sprinkle with the feta cheese.
Bake until cheese melts and shrimp are firm and opaque, about 10 minutes. Remove from the oven and sprinkle with the chopped fresh oregano. Serve hot.
Thoughts and variations: Try rock shrimp, a shrimp-family member that tastes more like lobster. Substitute fresh chopped dill or Italian parsley for the oregano. Use a 28-ounce can of crushed tomatoes instead of chopped. Be sure to serve with a crusty loaf of bread to sop up the juices.