Shrimp & Cherry Tomatoes with Feta
1¼ pound(s), medium, peeled and deveined
Fresh cherry tomato(es)
2 cup(s), halved
2 medium clove(s), finely chopped
Canned chicken broth
Crumbled feta cheese
¼ cup(s), chopped
- In a large skillet, heat the oil over medium-high heat. Add the shrimp, salt, and black pepper and cook, stirring, until the shrimp begin to turn pink, about 2 minutes.
- Add the tomatoes, garlic, and oregano and cook, stirring occasionally, until the tomatoes soften, about 1 minute. Add the stock and cook, stirring to scrape up any browned bits from the bottom of the pan, until the shrimp are opaque in the centers, about 2 minutes. Stir in the cheese and cook for 1 minute more. Remove from heat and stir in the dill. Serve immediately.
- Serving size: about ⅔ cup