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

Thin Spaghetti With Shrimp

Prep: 20 min., Cook: 20 min. A sprinkle of fresh herbs from the garden adds incredible flavor to this pasta dish. Try basil, thyme, or chives instead of parsley.

Yield:  Makes 4 to 6 servings


1 (16-oz.) box thin spaghetti
2 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, thinly sliced
1 bay leaf
1 pound medium-size shrimp, peeled and deveined
1/4 cup white wine
3 cups chopped plum tomatoes
1/3 cup half-and-half
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon ground white pepper
Garnish: fresh parsley sprigs


Cook spaghetti according to package directions; drain and keep warm.


While pasta cooks, melt butter in a large skillet over medium heat. Add shallots, garlic, and bay leaf; sauté 5 to 6 minutes. Add shrimp, and sauté 4 minutes or just until shrimp turn pink. Stir in wine, and cook, stirring occasionally, 3 minutes or until wine evaporates.


Add tomatoes to skillet, and cook 2 to 3 minutes. Stir in half-and-half and next 3 ingredients; cook, stirring occasionally, 2 minutes. Remove from heat; discard bay leaf.


Transfer spaghetti to a serving dish, and top with shrimp mixture. Garnish, if desired.

INDIAN-SPICED ROAST SALMON

4 salmon fillets (about 1" thick)

Cooking spray

2 Tbsp fresh lime juice

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground coriander

1/4 tsp ground cumin

1/8 tsp ground cinnamon

1/8 tsp ground red pepper

2/3 cup plain fat-free yogurt

2 Tbsp chopped fresh cilantro

Preheat oven to 425 F.

Place salmon, skin sides down, in a roasting pan or jelly-roll pan coated with cooking spray. Brush evenly with lime juice. Combine salt and the next 5 ingredients (through red pepper); sprinkle evenly over fish.

Bake at 425 F for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Combine yogurt and cilantro, serve with fish.

Yield: 4 servings (serving size: 1 fillet & about 3 Tbsp yogurt mixture).

Per serving: 300 calories

Cooking Light's "Superfast Weeknight Dinners," 2005, page 41