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Preparation time: 40 minutes
1 tablespoon olive oil
Warm the oil in a large, nonstick skillet over medium heat. Add onion and sauté until tender, about 3–4 minutes. Stir in parsley, garlic, and sugar. Add tomatoes and cook uncovered until they soften and the liquid evaporates, about 8–10 minutes; stir frequently. Add wine and cook until liquid evaporates, about 10 minutes. Add shrimp and cook, stirring occasionally, for 2–3 minutes, or until shrimp are heated through. Transfer to a serving dish and top with cheese. Can be served over cooked brown rice.
Yield: 5 servings
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