Shrimp with Feta and Roasted Vegetables

Made this recipe for dinner last night. The inspiration recipe was in my church cookbook, and with a few changes, wa la! Perfect for Weight Watchers.



4 Servings/5 pts. ea. + Pasta

6 Roma Tomatoes, cut into eighths
large bunch of asparagus, chopped into bite sized pieces
2 T Olive Oil
2 T minced garlic
3/4 t. kosher salt
3/4 t. freshly ground black pepper
1 lb uncooked shrimp, peeled (I use Costco brand)
1/2 C. chopped fresh parsely (can use Italian parsley)
2 T lemon juice
4 oz reduced fat feta cheese, crumbled
Orzo pasta (I had 1 oz. [uncooked], husband had 2 oz.)

Preheat oven to 450. Place tomatoes and asparagus in large baking dish. Sprinkle the garlic and drizzle the olive oil over the veggies. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 20 mins. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the feta cheese. Place back in the oven until the shrimp are cooked, 5-10 mins. Toss with orzo pasta.

Baked Coconut Shrimp

Digging into my favorite recipe archives, I came across this one. Loved this. The portions are huge!

BAKED COCONUT SHRIMP

3 servings/5 Pts ea. or 2 servings/7 Pts ea.

1 1/2 pounds Shrimp (Extra large, defrosted, shelled & deveined, rinsed & patted dry. Costco Shrimp was used to calculate values)
1/3 cup cornstarch
1/2 teaspoon ground red pepper
dash of salt
1 T honey
1 T lime juice (fresh squeezed)
1/3 cup egg whites
3/4 cup Coconut (Bakers brand is what I used to calculate values)

Preheat oven to 425. Lightly spray a large baking sheet with butter
flavored cooking spray. In a small bowl combine cornstarch, pepper & salt.
In a small microwave safe dish heat up honey approx. 30-45 secs. Add lime
juice to honey & stir.
Slowly add in egg whites & continue to stir.

Place a little coconut in a thin layer on a pie plate or flat dish. (If
you only put the coconut in the dish a little at a time, you will get a
better coating & have plenty of coconut).

Take each shrimp & lst dip into cornstarch mixture, then in egg white
mixture & finally roll in the coconut.

Place on the baking sheet & lightly spray with butter non-stick cooking spray. Bake 10-15
mins. or until shrimp is pink & the coconut is lightly toasted.

For dipping, you can buy a jarred plum or other type of dipping sauce. Or what I did, was make more of the honey lime mixture and drizzled it on top. You would need to count additional points for the honey.