Shrimp With Tomatoes, Fennel and Oregano |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A really, really amazing dish, and it's so easy to make. Everyone I've made this for has requested the recipe. Courtesy of Bon Appetit, via epicurious. Ingredients:
6 tablespoons olive oil |
1 large onion, chopped |
1 medium fennel bulb, trimmed, halved, thinly sliced |
3/4 tablespoon dry crushed red pepper (adjust this according to your taste, because it is pretty spicy as is) |
1 1/4 lbs tomatoes, chopped |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano, crumbled |
32 large uncooked shrimp, peeled, deveined |
6 ounces feta cheese, crumbled |
fresh lemon juice |
cooked pasta noodles |
Directions:
1. Heat 4 tablespoons oil in heavy large skillet over medium heat.
2. Add onion, fennel and red pepper.
3. Sauté until vegetables are tender, about.
4. 6 minutes.
5. Add tomatoes and oregano.
6. Season with salt and pepper.
7. Reduce heat to low and cook 5 minutes.
8. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.).
9. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
10. Add shrimp and cook until just pink and opaque, about 3 minutes.
11. Add vegetables and heat through.
12. Stir in cheese.
13. Season to taste with lemon juice, salt and pepper.
14. Serve over pasta.
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