Shrimp with Cherry Tomatoes and Feta

• 2 teaspoons extra-virgin olive oil
• 3/4 pound medium shrimp, shelled
• 1 clove garlic, minced
• 1 (12-ounce) bag cherry tomatoes on the vine
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1/4 cup dry white wine, or fat-free, reduced-sodium chicken broth
• 3 tablespoons chopped flat-leaf parsley
• 2 tablespoons crumbled reduced-fat feta cheese
• 1/2 teaspoon salt
• Freshly ground black pepper

1. Heat the oil in a medium skillet over medium-high heat. Add the shrimp and stir with a wooden spoon until they just lose their raw color, 1 to 2 minutes.

2. Add the garlic, tomatoes, oregano, and wine or broth. Cook, using a spoon to roll the tomatoes around, until most of the liquid has boiled off, 1 to 2 minutes. Add the parsley and cheese, and cook 1 minute longer, stirring occasionally. Season with salt and pepper, and serve immediately.

• Makes 4 servings
• Per serving: 154 calories, 5 g fat, 1 g saturated fat, 19 g protein, 5 g carbohydrates, 1 g fiber
• Food Fact: Shrimp contain a moderate amount of omega-3 fatty acids.