Feta Shrimp Skillet

Shouldn’t I feel more rested after the weekend?

I was kind of dragging today! It probably didn’t help that I didn’t fall asleep until after midnight even though I went to bed around 10 p.m. (I guess I had too much on my mind.) That makes for a short night when the alarm went off at 5:30 a.m.

As I was leaving work this afternoon, my brain instantly went to food because I was hungry! I was craving soup and then smiled when I remembered what I had planned for dinner. 🙂

Feta Shrimp Skillet

(Recipe inspired by the Taste of Home Healthy Cooking magazine October/November 2010 issue.)

I started by chopping a medium onion and 3 garlic cloves.

I then heated 1 tablespoon olive oil in a pan and added the onion.

After the onions became tender, I threw in the garlic.

I let the garlic sauteed for one minute, then added 28 oz. of diced tomatoes (undrained),

1/4 cup white cooking wine,

1 teaspoon dried oregano, 1/2 teaspoon pepper, and 1/8 teaspoon salt.

After brining the mixture to a boil, I let it simmer for about 7 minutes. Next came the shrimp. Since the shrimp was already cooked, I just had to make sure the pieces were heated through. I also added 1 teaspoon dried parsley to the skillet.

Once the shrimp was heated through, we topped our dish with feta cheese!

This meal completely hit the spot! I was a little worried when it didn’t seem like there was enough ingredients, but the tomatoes and onion provided a nice heartiness to the stew and the oregano and parsley gave it a pleasant flavor. And of course the feta took it over the top!

I enjoyed a Fifteen Minute Oatmeal Scone dipped in my stew! 🙂 So delicious!

And dinner wouldn’t be complete without a little dessert. 😀

French vanilla ice cream + banana slices+ raw honey + carob chips + peanuts = the perfect combination of sweet and salty!I’m hitting the hay early tonight since I didn’t sleep very much last night!