Shrimp with Tomatoes, Fennel And Oregano

4 servings

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Shrimp with Tomatoes, Fennel And Oregano Ingredients

6 tb Olive oil	1 ts Dried; crumbled oregano
1 lg Onion; chopped	32 lg Uncooked shrimp; peeled,
1 md Fennel bulb; trimmed,	6 oz Feta cheese; crumbled
3/4 ts Dried crushed red pepper	Fresh lemon juice
1 1/4 lb Tomatoes; chopped	Cooked orzo; (rice shaped
1 tb Minced fresh oregano OR

Instructions for Shrimp with Tomatoes, Fennel And Oregano

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@odyssee.net (JL) on Sep 3, 1999

Main Ingredient: ShrimpCuisine: Uncategorized