Shrimp with tomatoes, fennel and oregano
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive oil |
| 1 | large | Onion; chopped |
| 1 | medium | Fennel bulb; trimmed, halved, thinly sliced |
| ¾ | teaspoon | Dried crushed red pepper |
| 1¼ | pounds | Tomatoes; chopped |
| 1 | tablespoon | Minced fresh oregano OR |
| 1 | teaspoon | Dried; crumbled oregano |
| 32 | larges | Uncooked shrimp; peeled, deveined |
| 6 | ounces | Feta cheese; crumbled |
| Fresh lemon juice | ||
| Cooked orzo; (rice shaped pasta) | ||
Directions
Heat 4 Tbsp oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Saute until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.)
Heat remaining 2 Tbsp oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper. Serve over orzo.
Source: Bon Appetit, June 92
Serves: 4 as an entree
Serve With: orzo
Converted by MM_Buster v2.0m.
Posted to MM-Recipes Digest by jarin@... (JL) on Sep 3, 1999
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