Shrimp with Tomatoes, Fennel and Oregano Recipe

Shrimp with Tomatoes, Fennel and Oregano Recipe

  • 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)
  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.)
  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.
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