Shrimp with Tomatoes, Fennel and Oregano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 tablespoons olive oil |
1 large onion, chopped |
1 medium fennel bulb, trimmed, halved, thinly sliced |
3/4 tablespoon dried crushed red pepper |
1 1/4 pounds tomatoes, chopped |
1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled |
32 large uncooked shrimp, peeled, deveined |
6 ounces feta cheese, crumbled |
fresh lemon juice |
cooked orzo (rice-shaped pasta) |
Directions:
1. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Sauté 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.)
2. Heat remaining 2 tablespoons 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.
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