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"I created this first course when my garden was overflowing with mint and tomatoes, and our gourmet cooking group was preparing a dinner with a Mediterranean theme." -Jamie Miller, Maple Grove, MN Yield: 8 servings (serving size: about 2/3 cup shrimp mixture, 1 tablespoon yogurt cream, and 1 lemon wedge) 3 cups water 1 cup organic vegetable broth (such as Swanson Certified Organic) 1 pound medium shrimp, peeled and deveined 3 tablespoons finely chopped fresh flat-leaf parsley, divided 1 1/2 tablespoons finely chopped fresh mint 1 tablespoon red wine vinegar 2 teaspoons extravirgin olive oil 1/2 teaspoon dried oregano 2 garlic cloves, minced 1 cup finely chopped seeded cucumber 1 cup finely chopped seeded tomato 1/3 cup (about 1 1/2 ounces) reduced-fat crumbled feta 1/4 cup finely chopped red onion 2 tablespoons chopped pitted kalamata olives 1/4 teaspoon freshly ground black pepper 1/2 cup plain fat-free yogurt 1 teaspoon grated lemon rind 2 teaspoons fresh lemon juice 1 teaspoon honey 8 lemon wedges Combine 3 cups water and broth in a medium saucepan; bring to a boil. Add shrimp; cook 3 minutes or until done. Drain and rinse under cold water; drain. Combine 2 tablespoons parsley, mint, and next 4 ingredients (through garlic), stirring with a whisk. Stir in cucumber and next 4 ingredients (through olives). Add shrimp, tossing gently to combine. Sprinkle with black pepper. Combine yogurt, rind, juice, and honey in a small bowl, stirring with a whisk. Serve over shrimp mixture. Sprinkle with remaining 1 tablespoon parsley; serve with lemon wedges. CALORIES 118 (30% from fat); FAT 3.9g (sat 0.9g,mono 1.8g,poly 0.6g); IRON 1.8mg; CHOLESTEROL 88mg; CALCIUM 90mg; CARBOHYDRATE 6.6g; SODIUM 298mg; PROTEIN 14g; FIBER 0.9g Cooking Light, MAY 2006  |
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