Mediterranean Shrimp over Orzo

Here is a weight watchers recipe that has been tweaked a bit. It is great any time of year and can be made with chicken instead of shrimp if preferred. Its easy and quick for a great weekday meal and can be put over orzo or any other grain such as rice, couscous, or quinoa.

Ingredients:

2 cups eggplant, peeled and diced
1/2 cup diced red onion
1 garlic clove, minced
5 large plum tomatoes, seeded and diced OR 1 can petite diced tomatoes, drained
1/2 cup dry white wine
1/2 cup water
 1 tablespoon oregano, fresh chopped or dried
2 tablespoons parsley, fresh chopped or dried
uncooked shrimp (5-6 per person)
2 ounces feta cheese
olive oil

Directions:
1. In a large skillet, heat olive oil and add eggplant. Cook over medium heat, stirring frequently until browned (about 5 minutes). Eggplant will absorb the oil but will still brown in the pan.
2. Add onion and garlic and cook for about 1-2 minutes until onion is soft.
3. Add tomatoes, oregano, parsley, wine and water to the pan. Bring to a boil, reduce to low heat, and simmer until liquid reduces by half.
4. Add shrimp to vegetable mixture and cook for 3-5 minutes until they are pink and cooked through.
5. Serve over orzo and top with crumbled feta cheese.

Ingredients

Browning the eggplant

Reduce sauce and add shrimp

Top with Feta