Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| 1 small | Onion; chopped |
| 1 \N | 28 ounce can Italian plum tomatoes; drained, chopped |
| ⅓ cup | Dry white wine |
| 1 teaspoon | Dried oregano; crumbled |
| ¾ pounds | Uncooked medium shrimp; peeled, deveined |
| \N \N | Salt and freshly ground pepper |
| \N \N | Feta and Mint Rice |
Heat oil in heavy large skillet over medium heat. Add onion and saute until translucent, about 8 minutes. Add tomatoes, wine and oregano. Simmer until thickened, stirring occasionally, about 5 minutes. Add shrimp and stir until opaque, 3 minutes. Season with salt and pepper. Serve with rice.
2 servings; can be doubled or tripled.
Bon Appetit June 1990
Converted by MC_Buster.
NOTES : We took the feta cheese out of this classic dish and stirred it into the rice that accompanies it, for a yummy variation. A cucumber salad is the perfect partner. Buy your favorite cookies for dessert.
Converted by MM_Buster v2.0l.