| 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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