Mediterranean Shrimp


Mediterranean Shrimp


1 T Olive Oil
1 1⁄2 c Eggplant (finely diced, pared)
1⁄4 c Red Onion (diced)
1⁄2 tsp Garlic (chopped)
1 1⁄2 c Plum Tomato (large, seeded and finely diced)
1 T Oregano (fresh, minced - or Marjoram leaves)
15 oz Shrimp (raw medium, peeled and de-veined)
1⁄2 c Broth
2 oz Lowfat Cheese


In large nonstick skillet, heat oil; add eggplant. Cook over medium-high heat, stirring frequently, 5 minutes, until lightly browned. Add onion and garlic; cook, stirring frequently, 1 minute. Add tomatoes, broth, oregano and 1/2 cup water to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 5 minutes, until most of the liquid is evaporated. Add shrimp to vegetable mixture; cook, stirring frequently, 3 minutes, until shrimp turn pink. Serve sprinkled with cheese.

Yield: 2 servings


Per serving
1 protein
1 1/2 fats - this is enough because of the cheese
3 vegetables
3 condiments