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
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