MAIN DISH

SHRIMP WITH TOMATOES, OLIVES AND BASIL

• 1 tablespoon olive oil

• 1 ½ pounds peeled shrimp

• ½ teaspoon salt, divided

• 1 pound tomatoes, chopped into ½-inch pieces (about 2 cups chopped)

• ¼ cup white wine (water or canned vegetable stock may be substituted)

• 1/3 cup pitted Kalamata and/or green olives, coarsely chopped

• 1/3 cup parsley, chopped

• 1/3 cup fresh basil, chopped

Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with ¼ teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.

Add the tomato, wine and remaining ¼ teaspoon salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat. Makes 4 servings.

Note: Fast cooking healthy starch side dishes include: quick cooking brown rice, microwave-cooked sweet potato, quick cooking barley, and whole wheat couscous.

Per serving: 284 calories, 10 g fat (1 g saturated), 36 g protein, 2 g fiber, 768 mg sodium.

Source: Recipes from Marge Perry of Newsday

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