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Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
Nutritional Analysis (Per Serving):
Calories: 300
Total fat: 11g
Saturated fat: 4.5g
Monounsaturated fat: 4g
Polyunsaturated fat: 1.5g
Protein: 35g
Carbohydrates: 12g
Fiber: 2g
Cholesterol: 240mg
Sodium: 710mg
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Veronica's Veggie Meatloaf with Checca Sauce
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By creekside-studio
on May 03, 2011
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This is it for shrimp lovers and people with no time! The dill just adds the right zap. I serve it on rice and add some frozen veggies just to bulk it up. I use frozen veg as cooks fast as this recipe only bakes for 12 mins. This women's recipes are all pretty great and their low in calories.
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