Greek Scampi

This recipe is from Cooking Light. It is a quick main dish but good enough for company. Do not try to cook this ahead with the shrimp in it, the shrimp will get rubbery. This dish has wonderful contrasts: sweet shrimp and tomato, sour lemon juice, and tart feta cheese. You may use sea scallops instead of shrimp.
Add them to simmering sauce, put in feta, cover and cook 6 minutes.

Serves 2, may be doubled or tripled but you’ll need a large frying pan. You may make the sauce ahead and freeze it in serving sizes. I had wonderful San Marzano plum tomatoes in my garden this year, so my freezer has lots of this sauce in it, ready for a quick meal. We had it last night for our family Sunday supper with my step son, his wife and our beautiful granddaughter, who loves shrimp!

For 2 people:

½ -3/4 lbs. raw shrimp, cleaned (use 7 of the 21-15 per pound size per person)
Few drops olive oil
4 cloves garlic (or less, to taste), minced or put through a garlic press
¼ cup fresh snipped parsley (don’t use dried)
6 medium to large ripe tomatoes, chopped
juice 1 lemom
salt and pepper to taste
1/3 cup chopped feta cheese


Have all ingredients prepared and ready to add to the pan.

Have the pasta cooking, or make the sauce ahead. To make sauce, heat a frying pan then put olive oil in it and add garlic. Stir around 30 seconds, then add tomatoes, bring to boil, add lemon juice, parsley, salt and pepper. Cook for a few minutes to reduce the sauce a bit. Keep the heat up, and lay the shrimp on its side in the pan. Cook about 1 minute, turn the shrimp over, scatter the feta cheese around the pan, cover the pan and lower heat. Cook 3 to 4 minutes more (the feta will not melt completely a few small chunks will remain). Serve over pasta.

A low cal but full of flavor dinner, complete it with a big salad.