Title: Shrimp with Tomatoes, Fennel And Oregano
Categories: Fish, Easy
Yield: 4 servings

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

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