| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish, Easy | 4 | servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
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