| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Greek |
|
1 |
Servings |
INGREDIENTS
| 12 |
lg |
Shrimp; (peeled, deveined, butterflied) |
| 1 |
|
Red onion; (julienned) |
| 4 |
|
Kalamata pitted olives |
| 1/2 |
c |
White wine |
| 1 |
ts |
Fresh oregano |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Feta cheese |
| 1 |
ts |
Chopped garlic |
| 1/2 |
c |
Chicken stock |
| 1 |
|
Green pepper; (julienned) |
| 4 |
md |
Mushrooms; sliced |
INSTRUCTIONS
For Gourmet Friday from Tony Moon/Jack Russell's An American Cafe
Directions: Sauté the shrimp, wine, and garlic in the olive oil for about
one minute. Add in the peppers, onions, mushrooms, and Kalamata olives.
Sauté for about another 1 to 2 minutes. Toss in pan and add the chicken
stock. Top with oregano and Feta cheese. Serves 2-3 people for an
appetizer; serves one person for an entree with a dinner salad.
Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on Apr 3,
1998
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