Tuesday, December 18, 2007

Shrimp with Tomatoes and Feta

2 Tbsp Olive Oil
3 Cloves Garlic (finely chopped)
1 (14.5 oz) can Diced Tomatoes (not drained)
1/4 tsp Crushed Red Pepper
10 Kalamata Olives (pitted and chopped)
1 1/2 lb Medium Shrimp (peeled, deveined and rinsed)
3 oz. Feta Cheese Crumbles
1 tsp. Dried Oregano

Warm oil in large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, crushed red pepper and olives, and simmer until mixture is thickened, about 10 minutes. Add shrimp and cook, stirring until shrimp are pink and firm, 4 to 5 minutes. Divide shrimp into 4 servings and sprinkle each with feta cheese and oregano. Serve hot.


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