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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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On our honeymoon in Greece, my husband and I had a dish like this one. I tried to recreate the flavors in this recipe when we got home. When I make it now, it brings back such wonderful memories. Ingredients:
1 tablespoon olive oil |
1 medium onion, finely chopped |
3 garlic cloves, minced |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1/4 cup white wine, optional |
1 pound uncooked medium shrimp, peeled and deveined |
2 tablespoons minced fresh parsley |
3/4 cup crumbled feta cheese |
Directions:
1. In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened.
2. Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened. Yield: 4 servings.
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