Looking for something filling but light, we came across this recipe for Greek Shrimp with Feta. It has many bright flavors going on, so it’s nice to eat with something plain, like rice. We used brown rice this time, which added a slightly nutty, chewy texture. We also ate it with some hummus and pita, because we couldn’t help ourselves (we love hummus!).

Greek Shrimp with Feta

adapted from MediterrAsian.com

In a large oven-proof frying pan, heat 2 Tablespoons of olive oil over medium-high heat. Add 1 finely diced onion and 1 finely diced green bell pepper, and sauté for five minutes, stirring occasionally.  Add 2 thinly sliced scallions and 3 cloves of minced garlic, and sauté for another two minutes. Add one 14-ounce can of diced tomatoes, 1/2 cup of white wine, 1/2 teaspoon of dried oregano, 1 teaspoon of sea salt and 1/2 teaspoon of ground pepper, and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 10 minutes. Add 12 uncooked deveined shrimp, 2 Tablespoons of chopped fresh parsley and 1 Tablespoon of olive oil and simmer, covered, for three minutes. Remove from heat, and sprinkle 2-1/2 ounces (about 1/4 cup) of feta cheese over the top. Place the pan in a hot oven set to the “broiler” setting, and let broil for 2 minutes, or until the cheese browns a little. Serve with rice.