Italian Shrimp Stew with Naan

• 1 Tbsp. extra virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cans (28 fl oz/796 mL each) no-salt-added diced tomatoes, drained
• 1/4 cup chopped black olives
• 1 naan (140 g)
• 1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing, divided
• 1 lb. (450 g) frozen uncooked cleaned large shrimp, thawed
• 1/4 cup chopped Italian parsley
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 2 Tbsp. capers, rinsed
• 1/3 cup chopped fresh basil

1. Heat oven to 400 degrees F.
2. Heat oil in large skillet on medium-high heat.
3. Add onions and garlic; cook and stir 5 min.
4. or until onions are crisp-tender.
5. Add tomatoes and olives; simmer on medium-low heat 14 to 16 min.
6. or until most of the liquid is cooked off, stirring occasionally.
7. Meanwhile, brush both sides of naan with 2 Tbsp.
8. dressing; place on parchment-covered baking sheet.
9. Bake 6 to 8 min.
10. or until crisp and golden brown.
11. While naan is baking, heat remaining dressing in separate large skillet on medium-high heat.
12. Add shrimp; cook and stir 4 min.
13. or until shrimp turn pink.
14. Add parsley, cheese and capers to stew; cook and stir 1 min.
15. Top with shrimp and basil.
16. Cut naan into 8 pieces; serve with stew.

extra virgin olive oil, onion, garlic, salt, black olives, naan, tomato, shrimp, italian parsley, cheese, capers, fresh basil

Taken from www.kraftrecipes.com/recipes/italian-shrimp-stew-naan-161465.aspx (may not work)