Shrimp Saganaki

from Eating Well, Oct. '08

Makes 4 servings

TOTAL TIME: 30 minutes

12 jumbo shrimp (6-8 per pound), peeled and deveined, tails left on
2 tablespoons lemon juice, divided
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 medium bulb fennel, cored and finely chopped
5 scallions, thinly sliced
1 small chile pepper, such as jalapeño or serrano, seeded and minced
1/2 cup Chardonnay, preferably Greek
1/2 cup crumbled feta cheese, preferably Greek
Freshly ground pepper to taste

1. Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
2. Heat oil in a large skillet (or “saganaki” pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.
3. Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.

NUTRITION INFORMATION: Per serving: 239 calories; 9 g fat (4 g sat, 4 g mono); 227 mg cholesterol; 8 g carbohydrate; 26 g protein; 2 g fiber; 631 mg sodium; 540 mg potassium.
Nutrition bonus: Vitamin C (30% daily value), Iron (25% dv), Calcium (20% dv), Potassium (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat