Name: Shrimp with Tomatoes, Fennel And Oregano
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)

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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