1. Preheat broiler to High.
2. Heat 2 tablespoons oil in large oven-proof skillet on medium heat. Add shallots; cook 3-4 min. or until edges begin to brown. Stir in sauce and oregano; bring to a simmer. Remove pan from heat. Arrange shrimp in single layer on top of sauce. Cook, covered, 3-4 min. or until bottoms of shrimp are opaque. Top with cheese and tomatoes.
3. Broil 5-6 min. or until cheese begins to brown and shrimp turn pink. Sprinkle with parsley. Drizzle with remaining oil before serving.
Tips: Top with 1/3-cup pitted, quartered kalamata olives before serving for an extra salty bite. This recipe works well as an appetizer when served with grilled bread slices, or as a main dish when served over hot cooked pasta.
- 20 g Total Fat
- 6 g Saturated Fat
- 0 g Trans Fat
- 200 mg Cholesterol
- 1460 mg Sodium
- 14 g Total Carbohydrate
- 4 g Dietary Fiber
- 6 g Total Sugars
- 25 g Protein
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Nutritional Information
- 20 g Total Fat
- 6 g Saturated Fat
- 0 g Trans Fat
- 200 mg Cholesterol
- 1460 mg Sodium
- 14 g Total Carbohydrate
- 4 g Dietary Fiber
- 6 g Total Sugars
- 25 g Protein
Directions
1. Preheat broiler to High.
2. Heat 2 tablespoons oil in large oven-proof skillet on medium heat. Add shallots; cook 3-4 min. or until edges begin to brown. Stir in sauce and oregano; bring to a simmer. Remove pan from heat. Arrange shrimp in single layer on top of sauce. Cook, covered, 3-4 min. or until bottoms of shrimp are opaque. Top with cheese and tomatoes.
3. Broil 5-6 min. or until cheese begins to brown and shrimp turn pink. Sprinkle with parsley. Drizzle with remaining oil before serving.
Tips: Top with 1/3-cup pitted, quartered kalamata olives before serving for an extra salty bite. This recipe works well as an appetizer when served with grilled bread slices, or as a main dish when served over hot cooked pasta.