Shrimp With Tomatoes, Fennel And Oregano
6 Tbsp olive oil
1 large onion, chopped
1 med fennel bulb, trimmed, halved, thinly sliced
3/4 tsp dried crushed red pepper
1 1/4 lb tomatoes, chopped
1 Tbsp minced fresh oregano or 1 tsp dried
32 large uncooked shrimp, peeled, deveined
6 oz feta cheese, crumbled
Fresh lemon juice
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.
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.
Serves: 4 as an entree