- 2 14.5-oz. cans diced tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 teaspoon dried oregano
- 4 ounces crumbled goat cheese
1. Preheat oven to 450°F. Drain tomatoes, reserving 1/2 cup juice. Combine tomatoes, reserved juice, oil and garlic in an 8-inch square glass baking dish. Season with salt and pepper. Bake until tomatoes are bubbling, about 15 minutes.
Makes 6 servings.
1 serving=6 Weight Watchers PointsPlus Points.