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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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