Mediterranean Shrimp


  • 1 T Olive Oil (+1 t olive oil)
  • 2 c Eggplant (finely diced, pared)
  • 1⁄2 c Red Onion (diced)
  • 1 clv Garlic (minced)
  • 5 Plum Tomato (large, seeded and finely diced)
  • 1⁄2 c Dry White Wine
  • 1 T Oregano (fresh, minced – or Marjoram leaves)
  • 10 oz Shrimp (medium, peeled and de-veined)
  • 1 1⁄2 oz Yogurt Cheese (firm and crumbled)
  • 2 T Parsley (fresh, minced flat-leaf)


In large nonstick skillet, heat oil; add eggplant. Cook over medium-high heat, stirring frequently, 5 minutes, until lightly browned. Add onion and garlic; cook, stirring frequently, 1 minute. Add tomatoes, wine, oregano and 1/2 cup water to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 5 minutes, until most of the liquid is evaporated. Add shrimp to vegetable mixture; cook, stirring frequently, 3 minutes, until shrimp turn pink. Serve sprinkled with cheese and parsley.


PER SERVING: 198 Calories, 8 g Total Fat, 2 g Saturated Fat, 117 mg Cholesterol, 235 mg Sodium, 9 g Total Carbohydrate, 2 g Dietary Fiber, 17 g Protein, 124 mg Calcium.

Serves 4


What's on your mind?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Ready to Get Healthy?

Meghan Lost 75lbs!
want to stay connected?
Her Wallet

Enter your email address to follow this blog and receive notifications of new posts by email.

%d bloggers like this: