When I saw this recipe for shrimp with tomatoes and feta I knew straight away we would be trying it.
This is another gem from the cookbook Culinary Journey to the Mediterranean. Easy and fairly inexpensive. I say inexpensive because shrimp are usually on sale here in Florida.
Having a meal like this brings an illusion of warmth and respite from the cold temps we have been experiencing.
2 TB olive oil
½ cup chopped onion
1 can (28 oz.) Italian style plum tomatoes, drained, cut up
1/3 cup dry white wine
2 tsp oregano
12 oz. medium shrimp, cleaned
1 pkg. Athenos crumbled feta cheese
2 TB chopped parsley
Heat oil in large skillet. Add onion and cook about 3 minutes. Add tomatoes, wine and oregano. Bring to a boil, reduce heat to low and simmer uncovered for 5 minutes, or until thickened.
Add shrimp. Cook 3 minutes, stirring frequently, until, they are pink.
Sprinkle with cheese. Simmer 1 minute. Stir in parsley. Serve with hot cooked rice and garnish with fresh herbs if desired.
Prep time is 20 minutes. Cooking time is 12 minutes
I am sharing this with Beth Fish Reads Weekend Cooking Series
Beth Fish Reads Weekend Cooking Series
First off, Thank You to all the nice people who have checked on us through this blog, Instagram and Twitter. It's very much appreciated...
For Christmas Gregg and Barb subscribed me to Cook's Illustrated , a detailed foodie magazine with recipes, but also includes product re...
I don’t know what went on here but…………this loaf of Italian was light and airy, much like Angelfood cake, and the texture did not rock my wor...