BAKED SHRIMP WITH FETA

1 Tbsp fresh lemon juice

500-750 g large shrimp, peeled and deveined

Cooking spray

1 tsp olive oil

1/2 cup prechopped onion

1 garlic clove, minced

2 Tbsp bottled clam juice

1 Tbsp white wine

1/2 tsp dried oregano

1/4 tsp freshly ground black pepper

410 g can diced tomatoes, drained

1/2 cup crumbled feta cheese

2 Tbsp chopped fresh flat-leaf parsley

Preheat oven to 450F.

Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan, saute 1 minute. Add garlic; saute for 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11x17-inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450F for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley, and serve immediately.

Yield: 4 servings (1 cup per serving).

Serve with Orzo (rice-shaped pasta).

Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 Tbsp chopped fresh parsley, 1 Tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

Cooking Light's Easy Winter Recipes, Winter 2011