Shrimp Saganaki
Entree
Ingredients
1 tablespoon olive oil
¼ cup shallot, chopped
3 cloves garlic, chopped
2 cups cherry tomatoes, halved
⅓ cup kalamata olives, halved
1 ¼ lb jumbo shrimp, peeled and deveined
1 lemon, zest and juice
¼ cup fresh dill, finely chopped
6 ounces feta cheese, cubed in small pieces
Directions
Heat olive oil in a deep skillet. Add shallot and garlic and cook until aromatic; 2 to 3 minutes.
Add cherry tomatoes and cook until they burst, stirring often; 5 to 6 minutes. Add olives and ¾ cup water; stir and reduce the heat to medium-low until saucy and thickened, 2 to 3 minutes.
Nestle shrimp into the tomatoes, cover and cook until shrimp are pink, about 3 minutes.
Stir in lemon zest, lemon juice and dill and top with feta.
Notes
Serve with orzo or pita!
1 cup of canned chickpeas can be added with the olives for an extra bit of protein and fiber.
Nutrition
7 Cals: 298.5 Protein: 26.5 Carbs: 9 Fats: 17.5
Fiber: 1.5 27 mins
Fiber: 1.5
Serving: 1 ¼ cups, Calories: 298.5 kcal, Carbohydrates: 9 g, Protein: 26.5 g, Fat: 17.5 g, Saturated Fat: 6.5 g, Cholesterol: 216.5 mg, Sodium: 1436.5 mg, Fiber: 1.5 g, Sugar: 3 g