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Shrimp with Feta  printer friendly
By Susan Nye

Serve the shrimp with orzo pasta.

Serves 2

1 small bulb fennel, diced
1/4 small onion, minced
Pinch of red pepper flakes or to taste
1-2 cloves garlic minced
1/4 cup dry white wine
8-12 grape tomatoes, halved
1/2 teaspoon dried oregano
1 tablespoon Ouzo or Pernod
3/4 pounds shrimp, peeled and de-veined
1-2 ounces feta cheese, coarsely crumbled
1 tablespoon chopped fresh parsley
Grated zest of 1/2 lemon
Kosher salt and freshly ground black pepper
Olive oil

Heat a little olive oil in a large skillet over medium heat. Add the fennel, onion
and red pepper flakes, season with, salt and pepper and sauté about 8 minutes.
Add the garlic and sauté until vegetables are tender, about 2 minutes more.

Add the wine and bring to a boil. Stir to combine and cook until the liquid is
reduced by half, 2 to 3 minutes.

Add the tomatoes, oregano and Ouzo to the skillet. Simmer over low heat,
stirring occasionally, for 2-3 minutes.

Turn the heat up to medium-high, add the shrimp; toss to combine. Cook the
shrimp for 2-3 minutes or until pink, do not over cook. Add the lemon zest and
parsley and toss to combine. Sprinkle with feta and serve.

Susan Nye lives in New London and is a freelance writer and cook. For more recipes and
to learn about her cooking classes, catering services and Around the Table chef’s aprons
visit her web site, © Susan W. Nye, 2009
The Heart of New England
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