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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes, reveals Renton, Washington cook Jennie Benjaminson. This thick hearty stew was a big hit when I served it one year on Father's Day. My dad loved it! And so did everyone else. Ingredients:
1 large onion, chopped |
4 garlic cloves, minced |
1 tablespoon olive oil |
3 cups diced fresh tomatoes |
1 can (8 ounces) tomato sauce |
3 tablespoons minced fresh dill or 2 teaspoons dill weed |
2 teaspoons dijon mustard |
1 teaspoon honey |
1/2 teaspoon salt |
1 pound cooked medium shrimp, peeled and devined |
4 ounces crumbled feta cheese |
1 cup minced fresh parsley |
Directions:
1. In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer. Yield: 4 servings.
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