Tasty Tuesday: Greek Shrimp Saute

I made this yummy Greek-inspired Shrimp Saute with basil, olives, and feta. Best of all, it's a very quick meal. I served mine over some whole-wheat couscous with a salad on the side. A great weeknight dinner, and an easy break from chicken over and over and over again! 

Greek- Style Shrimp Saute


from: Cooking Light Fresh Food Fast, Oxmoor House 
2009

4 tbsp Light Greek Vinaigrette dressing

1 1/2 lbs peeled and de-veined shrimp

1 cup grape tomatoes, halved

12 chopped pitted kalamata olives

1/4 cup chopped fresh basil

1 1/2 oz  crumbled reduced fat feta  cheese

I added: 1/2 cup chopped bell peppers and onions

Garnish: Chopped Fresh Basil and lemon wedges

Heat a non-stick saute pan on medium-high heat. Spray with cooking spray. Saute shrimp in 1 tbsp vinaigrette until done, stirring frequently. Remove shrimp and keep warm. Add tomatoes and rest of the vinaigrette to the pan, along with the olives and basil.  Cook about a minute until tomatoes are warm. Toss with shrimp and cheese. Serve over cooked orzo or couscous, garnished with basil and lemon wedges.

Very easy and very yummy! This one is definitely in the regular rotation!