| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Easy, Fish | 4 | Servings | |
INGREDIENTS
| 6 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 | Fennel bulb, trimmed | |
| halved thinly sliced | ||
| 3/4 | t | Dried crushed red pepper |
| 1 1/4 | lb | Tomatoes, chopped |
| 1 | T | Minced fresh oregano OR |
| 1 | t | Dried, crumbled oregano |
| 32 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 378
Calories From Fat: 266
Total Fat: 30.2g
Cholesterol: 108.4mg
Sodium: 996.7mg
Potassium: 446.4mg
Carbohydrates: 13.5g
Fiber: 2.7g
Sugar: 7.2g
Protein: 15.4g