Greek shrimp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Shrimp; (peeled, deveined, butterflied) |
| 1 | Red onion; (julienned) | |
| 4 | Kalamata pitted olives | |
| ½ | cup | White wine |
| 1 | teaspoon | Fresh oregano |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Feta cheese |
| 1 | teaspoon | Chopped garlic |
| ½ | cup | Chicken stock |
| 1 | Green pepper; (julienned) | |
| 4 | mediums | Mushrooms; sliced |
Directions
For Gourmet Friday from Tony Moon/Jack Russell's An American Cafe Directions: Sauté the shrimp, wine, and garlic in the olive oil for about one minute. Add in the peppers, onions, mushrooms, and Kalamata olives.
Sauté for about another 1 to 2 minutes. Toss in pan and add the chicken stock. Top with oregano and Feta cheese. Serves 2-3 people for an appetizer; serves one person for an entree with a dinner salad.
Posted to TNT Recipes Digest by aenwes@... (Angela Norton) on Apr 3, 1998
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