These days I’m a woman on a mission, determined to cut back on the amount of salt in our diet. Paying attention to sodium is just about as important as maintaining a low-fat diet. Since my husband’s heart attack six weeks ago, I have been revamping old recipes, cleaning out my pantry and planning a healthier cooking lifestyle to benefit both of us.
This is a lighter, fresher version of a recipe I’ve had for years. Although shrimp are relatively high in sodium, the remaining ingredients are not. I substituted lemon zest and juice for salt, and brightened up the flavor with fresh herbs from my garden. A splash of white wine perks up many shrimp dishes. Pernod would work as well.
Although I used low-fat feta and reduced the amount of cheese by half, it is a salty cheese. I think I will merely crumble some on top of the casserole next time.
I prefer to use fresh tomatoes when they are in season, but canned, no-salt tomatoes work just fine in the sauce.
This is an easy recipe to double or triple for a dinner party. You can prepare everything ahead of time and simply pop the dish in the oven once your guests have arrived. I like to serve it with thin pasta or Israeli couscous.
- 1 lb. large shrimp
- 1 small red onion, chopped
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely minced
- 1 14.5 oz. can organic, no-salt chopped tomatoes
- splash of dry white wine
- ground black pepper and/or red pepper flakes
- 1/4 cup flat-leaved parsley, chopped
- 4 springs fresh lemon thyme or any fresh thyme
- zest and juice of 1 Meyer lemon or any organic lemon
- 1 large organic tomato, thinly sliced
- 2 oz. low-fat Greek feta cheese, thinly sliced or crumbled
1. Using a medium-sized skillet, heat 1 tablespoon of oil. Add the onion and cook until wilted, about 5 minutes. Add the garlic and cook for 1 minute.
2. Add the chopped tomatoes and wine. Stir and season with pepper and/or red pepper flakes.
3. Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.
4. Preheat oven to 425 degrees.
5. Cook the sauce over medium heat until it reduces, or thickens, about 15 minutes.
6. Using a large skillet, heat the remaining tablespoon of oil. Add the shrimp and cook over medium-high heat for 1 minute per side.
7. Immediately transfer to a bowl. The shrimp will be pink but not fully cooked. Add the lemon zest and juice and stir to mix.
8. Spread the tomato sauce in the bottom of a shallow baking dish. Next, layer the shrimp, then the sliced tomato. Top with feta.
9. Bake 15 minutes or until cheese begins to melt. Serve immediately.