Shrimp With Tomatoes & Feta Cheese
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes/2 cans, 16 ounce each whole peeled tomatoes, drained, chopped||4 Medium, peeled, seeded, chopped|
|Dry white wine/Red wine||1⁄2 Cup (8 tbs)|
|Minced oregano/1/2 teaspoon dried leaf oregano||1⁄2 Teaspoon|
|Minced basil/1/2 teaspoon dried basil||1⁄2 Teaspoon|
|Minced thyme/1/2 teaspoon dried thyme||1⁄2 Teaspoon|
|Finely chopped parsley||2 Tablespoon|
|Medium shrimp||1⁄2 Pound, shelled, deveined|
|Feta cheese||1⁄4 Pound, cut into 1/4 inch cubes|
|Olives||12 (Greek / Italian)|
Heat oil in a large skillet.
Add onions and garlic; saute until onions are soft and transparent.
Add tomatoes, wine, sugar, oregano, basil, thyme and 1 tablespoon parsley.
Cook over medium-high heat 3 to 5 minutes, stirring frequently, until sauce is reduced slightly.
Reduce heat to medium.
Rinse shrimp; pat dry with paper towels.
Add rinsed shrimp to onion mixture.
Cook 3 to 5 minutes or until shrimp become firm and turn pink.
Remove skillet from heat.
Gently stir in cheese and olives.
Season with salt and pepper to taste.