Greek Shrimp with Tomatoes & Feta

Shrimp Saganaki is a classic Greek dish of shrimp, tomato sauce and feta cheese, cooked in a small frying pan (saganaki). It's often served as a mezze (appetizer) in Greece, but here it's a main course that you can serve with pasta, rice or pita bread.

I adapted the recipe from SkinnyTaste.com, and despite the fact that it's been trimmed of extra fat, calories and WW Points, it maintains all the fresh, bold flavors of classic Greek recipes.

Saganaki is a much-loved summer dish often served with ouzo (an anise-flavored Greek liquor). In fact, ouzo is an ingredient in many saganaki recipes. If you've got some, add several Tablespoons to the tomato mixture. You won't be disappointed. Also, many Greek cooks spice up the tomato mixture with some red pepper flakes. Use at your discretion.

As the Greeks say, "Yia mas!" To our health!

1 Tbsp. olive oil

1/4 cup chopped shallot

3 cloves garlic, minced

2 cups cherry tomatoes, halved

1/3 cup kalamata olives, halved

3/4 cup water

1 1/4 lb. large shrimp, peeled and deveined

1 lemon, zest and juice

1/4 cup fresh dill, finely chopped

6 oz. reduced-fat feta cheese, cubed into small pieces

Heat olive oil in a large skillet. Add shallot and garlic and cook 2-3 minutes. Add cherry tomatoes and sauté until they begin to burst, stirring often, about 5-6 minutes. Add olives and 3/4 cup water; reduce heat to medium-low and simmer until sauce is thickened, 2-3 minutes.

Stir shrimp into the tomatoes; cover and cook until shrimp are pink, about 3 minutes. Stir in lemon zest, lemon juice and dill and top with feta cheese. I like to cover the skillet for a few minutes after adding the feta cheese. It becomes creamier.

Serve with orzo or pita bread for an authentic Mediterranean dinner.

Serves 4

WW Points per 1 1/4 cup serving: 7