Greek Shrimp

2 cups long-grain rice

Salt

4 cloves garlic, peeled and sliced

2-3 tablespoons olive oil

1 pound raw shrimp (16-20 per pound)

1 cup dry white wine

16 ounces plain tomato sauce

8 ounces asparagus, tough ends snapped off, cut in 1-inch pieces

2 plum tomatoes, seeded and cut in 1-inch chunks

Pepper

4 ounces feta cheese, cut in 1-inch chunks

Fresh parsley, chopped for garnish

Bring 5 cups water to boil in saucepan; add rice and salt to taste if desired. Cover, reduce to simmer and cook until rice is tender, about 15 minutes.

Place garlic in small bowl; cover with olive oil and microwave 1 minute. Discard garlic.

Peel and devein shrimp. Heat a thin layer of the oil in sauté pan and cook shrimp at medium for 3 minutes, stirring frequently. Add wine and simmer 3 minutes. Add tomato sauce and simmer 3 minutes. Add asparagus, tomatoes and feta, stir well and simmer 3 minutes. Season with salt and pepper to taste. Serve over rice and garnish with parsley.

Serves four to six.

Nutrition values per serving: 650 calories, 14 g fat ( 4.5 g saturated), 86 g carbohydrates, 3 g fiber, 37 g protein, 180 mg cholesterol, 540 mg sodium.