Greek shrimp

Yield: 1 Servings

Measure Ingredient
12 larges Shrimp; (peeled, deveined, butterflied)
1 Red onion; (julienned)
4 Kalamata pitted olives
½ cup White wine
1 teaspoon Fresh oregano
1 tablespoon Olive oil
1 tablespoon Feta cheese
1 teaspoon Chopped garlic
½ cup Chicken stock
1 Green pepper; (julienned)
4 mediums Mushrooms; sliced

For Gourmet Friday from Tony Moon/Jack Russell's An American Cafe Directions: Sauté the shrimp, wine, and garlic in the olive oil for about one minute. Add in the peppers, onions, mushrooms, and Kalamata olives.

Sauté for about another 1 to 2 minutes. Toss in pan and add the chicken stock. Top with oregano and Feta cheese. Serves 2-3 people for an appetizer; serves one person for an entree with a dinner salad.

Posted to TNT Recipes Digest by aenwes@... (Angela Norton) on Apr 3, 1998

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