Shrimp With Tomatoes, Fennel and Oregano
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 6 tablespoons olive oil
- 1 large onion, chopped
- 1 medium fennel bulb, trimmed, halved, thinly sliced
- 3⁄4 tablespoon dry crushed red pepper (adjust this according to your taste, because it is pretty spicy as is)
- 1 1⁄4 lbs tomatoes, chopped
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano, crumbled
- 32 large uncooked shrimp, peeled, deveined
- 6 ounces feta cheese, crumbled
- fresh lemon juice
- cooked pasta noodles
directions
- 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.).
- 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 pasta.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.
I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.
I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.