Shrimp & Cherry Tomatoes with Feta

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2–3 Prep 15 min Cook 6 min Serves 4

Ready in under 20 minutes? A PersonalPoints™ range of 2 to 3? Pretty enough as a dinner party app or a lunch for one? This shrimp sauté answers all with a resounding yes. .

2 tsp olive oil 1¼ lb peeled, deveined medium shrimp ¼ tsp salt ¼ tsp black pepper 2 cups cherry tomatoes, halved 2 medium garlic cloves, finely chopped ½ tsp dried oregano ¼ cup chicken stock 3 tbsp crumbled feta ¼ cup chopped fresh dill 1. In a large skillet over medium-high heat, warm the oil. Season the shrimp with salt and black pepper; cook, stirring, until the shrimp begin to turn pink, about 2 minutes.

2. 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 browned bits from the bottom of the pan, until the shrimp are opaque in the center, about 2 minutes. Stir in the feta and cook for 1 minute longer. Remove from the heat and stir in the dill. Serve immediately.

Per serving (about ⅔ cup): 156 Cal, 5 g Total Fat, 2 g Sat Fat, 1,085 mg Sod, 5 g Total Carb, 2 g Sugar, 1 g Fib, 21 g Prot.

WW COACH TIP

“Mise en place” is a French term that sounds fancy but just means everything is prepped and ready before you start cooking. You’ve seen it on shows— everything is already measured in tiny bowls! It saves you time when you’re cooking by helping

you stay in the moment and focused on following the recipe. —Coach Cassidy

CHAPTER

No-Cook Recipes

Keep it simple. Keep your cool.

Chilled Corn Soup with Spicy Cilantro Drizzle, page 192

If you can’t take the heat…get to cooking from this chapter. These satisfying recipes show you how to combine no-cook proteins with fresh produce and pantry staples and turn ’em into brunch-worthy salads, hearty breakfasts, gorgeous bowls, and hit-the-spot desserts.