| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Medium shrimp; cooked, shelled and deveined |
| 1 1/4 |
lb |
Feta cheese; rinsed, patted dry and crumbled (up to) |
| 6 |
|
Green onions; chopped |
| 2 |
tb |
Fresh minced oregano -or- |
| 2 1/4 |
ts |
Dried oregano (up to) |
| 5 |
|
Tomatoes; peeled, cored, seeded and chopped (up to) |
| 12 |
|
Black olives; sliced or chopped |
|
|
Salt to taste (be careful as Feta cheese is salty) |
|
|
Freshly ground pepper to taste |
| 1 |
pk |
(10-oz) pasta |
INSTRUCTIONS
In a large bowl, combine the shrimp, cheese, onions, oregano, tomatoes,
olivesand salt and pepper. Let stand at room temperature for at least 1
hour. Cook pasta until just done Drain but do not rinse. Add pasta to the
shrimp mixture in the bowl and toss. Serve immediately. Yield: 6 servings.
BEN HUSSMAN (MRS. WALTER, JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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