Shrimp with Tomatoes is easy meal

SHRIMP WITH TOMATOES, OLIVES AND BASIL

1 tablespoon olive oil

1 1/2 pounds peeled shrimp

1/2 teaspoon salt, divided

1 pound tomatoes, chopped into 1/2-inch pieces (about 2 cups chopped)

1/4 cup white wine (water or canned vegetable stock may be substituted)

1/3 cup pitted Kalamata and/or green olives, coarsely chopped

1/3 cup parsley, chopped

1/3 cup fresh basil, chopped

1. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.

2. Add the tomato, wine and remaining 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.

Makes 4 servings, each with 284 calories, 36 grams protein, 2 grams fiber, 10 grams fat, 768 mg sodium.

-- Newsday