Recipe information
Yield
Serves 4
Ingredients
6 tablespoons olive oil
1 large onion, chopped
1 medium fennel bulb, trimmed, halved, thinly sliced
3/4 tablespoon dried crushed red pepper
1 1/4 pounds tomatoes, chopped
1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled
32 large uncooked shrimp, peeled, deveined
6 ounces feta cheese, crumbled
Fresh lemon juice
Cooked orzo (rice-shaped pasta)
Preparation
Step 1
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Sauté until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.)
Step 2
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper. Serve over orzo.
