2 tsp. olive oil

1 (28-oz.) can diced tomatoes

1 tsp. cumin

1/4 tsp. dried pepper flakes

1 tsp. ground dried oregano

Salt and pepper

1 tsp. sugar

1/4 Anaheim pepper cut into thin strips

Squeeze of lemon

1 small jar capers, drained

3/4 to 1 pound large frozen cooked shrimp, partially thawed

 

Heat oil in skillet, add garlic and cook briefly, stirring. Add tomatoes, cumin, pepper flakes, oregano, sugar, pepper strips, lemon juice, and capers to the skillet and cook, stirring, until heated through and blended. Season to taste with salt and pepper. Spoon half of the tomato mixture into a 8 or 9-inch square glass baking dish, spreading evenly, Arrange shrimp on top of tomato mixture, covering completely. Spoon remaining sauce over the shrimp. Top generously with crumbled feta cheese with herbs. Bake in 350-degree oven for about 15 minutes.

 

Yield:

Calories:

Fat:

Fiber: