Shrimp with Tomatoes and Feta
From: email@example.com (Maury Neiberg)
adapted from the Weight Watcher's International Cookbook
(2 Servings, may be doubled or tripled)
2 teaspoons olive oil
1 cup diced eggplant (see Note)
1/4 cup diced yellow pepper (see Note)
1/4 cup sliced scallions (see Note)
2 cloves garlic (I use 2 very large or 3 normal cloves)
8 small plum tomatoes, peeled, seeded and diced (canned is ok)
2 Tablespoons white wine (see Note)
2 Tablespoons water
1 Tablespoon lemon peel
1 Tablespoon chopped parsley (it's hard to have too much)
1/4 teaspoon pepper
9 oz shelled, deveined shrimp (approx 2/3 lb with shells.) (See Note)
1 oz Feta cheese (see note)
Note on ingredients:
1. I usually double the eggplant, pepper and scallions. If I'm
doubling the recipe to serve 4 I fill my 4 cup glass measuring cup to
overflowing with eggplant, use a whole large yellow pepper, and a bunch
2. I don't measure parsley or lemon peel. For 4 people, I use 1/3 a
bunch of parsley and a lemon's worth of peel.
3. If you don't want to use wine, you can use the same amount of
lemon juice. I always use wine.
4. The recipe originally called for large shrimp. I use medium. I
think it works better.
5. I usually use 2-3 oz of feta for a 2 person amount. (The exact
amount depends on how many protein exchanges I have left for dinner.)
In a 12 inch non-stick skillet, heat oil, add eggplant and cook, stirring
frequently, until browned on all sides. (the recipe says about 2
minutes. It's really about 5.) Add yellow pepper, scallions and
garlic and saute until vegetables are softened, about a minute. Add
remaining ingredients except shrimp and cheese.. Reduce heat to medium
and cook, stirring occasionally, for 3-4 minutes. Add shrimp and saute
until shrimp turn pink. Add crumbled cheese, heat through, and serve.
I usually reverse the last 2 steps, since I don't mind the cheese
melting completely, but I really mind the shrimp overcooking.
2 Servings, each serving = 4P, 3.5 V, 1 Fat, 15 optional calories.
(or for non-Weight Watchers, 273 calories, 28 g
protein, 9 g fat, 18g carbohydrate, 348 mg sodium, 204
I serve this over rice, usually a 1/3-2/3 wild rice/white rice combination.
(1 cup rice = 2B)