Last week I was in a Mediterranean mood, so two nights after I tried the new frittata recipe, I attempted this Greek-style shrimp recipe from WeightWatchers. I had nearly all of the ingredients on hand, and the dish seemed perfect for a quick and light weeknight meal.
I have tried several new shrimp recipes since January 1, and they all have turned out okay – but not great. This shrimp sauté fell into the same category. It was perfectly edible–even tasty–but it did not blow me away. The fresh basil and kalamata olives contributed the most to the flavor of the dish, but the shrimp by itself was fairly bland. John and I both gave the dish 3 stars.
Greek-Style Shrimp Sauté
4 TB light olive oil vinaigrette, divided (I used Ken’s Light Options Olive Oil & Vinegar)
1½ lbs peeled and deveined large shrimp
1 cup grape tomatoes, halved
12 chopped, pitted kalamata olives
¼ cup chopped fresh basil
1/3 cup (1.3 oz) crumbled reduced-fat feta cheese
Chopped fresh basil (optional)
Lemon wedges (optional)
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 TB vinaigrette and shrimp. Cook shrimp 3 minutes or until done, stirring frequently.
2. Remove shrimp from pan; keep warm. Add tomato, 3 TB vinaigrette, olives, and basil to pan. Cook 1 minute or until tomato is thoroughly heated. Remove pan from heat. Return shrimp to pan; toss gently. Sprinkle with cheese and additional basil, if desired; toss well. Serve with lemon wedges, if desired.
Yield: 4 servings (serving size: 1 cup). Per serving, 5 PointsPlus.