| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Ripe tomatoes; chopped |
| 1 |
c |
Mediterranean black olives; pitted and coarsely chopped |
| 4 |
tb |
Extra-virgin olive oil |
| 2 |
tb |
Minced fresh dill or oregano |
| 1 |
|
Garlic clove; minced |
|
|
Salt and freshly ground pepper, to taste |
| 1 |
lb |
Medium shrimp; peeled and deveined |
| 1 |
lb |
Conchiglie (sea shells) pasta |
| 6 |
oz |
Feta cheese; crumbled |
INSTRUCTIONS
Preparation time: 15 minutes Standing time: 1 hour Cooking time: 15 minutes
Yield: 4 servings
"The flavors in this dish are as lively as a busy Greek taverna. The sauce
is made with uncooked tomatoes, so they must be very flavorful." From "The
Essential Cookbook."
1. In a large bowl, combine the tomatoes, olives, 2 tablespoons oil, the
dill, garlic and a seasoning of salt and pepper. Let stand for 1 hour.
2. Heat the remaining 2 tablespoons oil in a large frying pan over
medium-high heat. Add the shrimp and cook, stirring occasionally, until
firm and pink, about 3 minutes. Remove from the heat and cover the pan to
keep the shrimp warm.
3. In a large pot of boiling salted water over high heat, cook the pasta
until al dente, 10 to 12 minutes. Drain well. Return the pasta to the empty
pot and add the tomato mixture, shrimp and feta. Toss until the feta begins
to melt, then season with salt and pepper and serve.
Test kitchen note: You can use any black olive, such as Kalamata or
nicoise, in this dish. If ripe fresh tomatoes aren't available, consider
good-quality canned instead.
Nutrition information per serving: Calories ....... 840 Fat .............
30 g Cholesterol .. 200 mg Sodium ...... 970 mg Carbohydrates .. 102 g
Protein ........ 41 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997
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