SHRIMP, TOMATOES, RICE AND FETA CHEESE

Nonstick cooking spray or vegetable oil
1 1/4 pounds large shrimp, peeled and deveined
Salt and freshly ground pepper, to taste
2 tablespoons butter or margarine
1 tablespoon olive oil
3 cloves garlic, peeled, minced
1/2 teaspoon dried oregano
3 tablespoons fresh parsley, chopped
2 large tomatoes, seeded, chopped
1/4 cup dry white wine
1/4 cup low-sodium chicken broth
2 1/2 cups cooked long-grain rice
4 ounces reduced-fat feta cheese (or regular feta), crumbled

Preheat the oven to 375 degrees F. Lightly coat a 21/2-quart casserole dish with nonstick spray or vegetable oil; set aside.

Season the shrimp with salt and pepper.

In a large skillet over medium-high heat, melt the butter with the olive oil. Add the shrimp and garlic. Saute until the shrimp turn pink, about 2 to 3 minutes.

Add the oregano, parsley, tomatoes, wine and chicken broth. Simmer about 5 minutes.

Transfer the mixture to the prepared casserole dish. Add the rice and mix well. Sprinkle the top with the feta cheese.

Bake, uncovered, until heated through and the cheese slightly melts, about 20 minutes. Remove from the oven and serve.

Serves 6
Source: The Big Book of Casseroles by Maryana Vollstedt