Shrimp With Tomatoes, Fennel and Oregano Recipe

Name: Shrimp With Tomatoes, Fennel and Oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 1 large onion, chopped; 1 medium fennel bulb, trimmed, halved, thinly sliced; ¾ tablespoon dry crushed red pepper (adjust this according to your taste, because it is pretty spicy as is); 1 14 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

Servings: persons

6 tablespoons olive oil
1 large onion, chopped
1 medium fennel bulb, trimmed, halved, thinly sliced
¾ tablespoon dry crushed red pepper (adjust this according to your taste, because it is pretty spicy as is)
1 14 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

1
Heat 4 tablespoons oil in heavy large skillet over medium heat.
2
Add onion, fennel and red pepper.
3
Saute until vegetables are tender, about.
4
6 minutes.
5
Add tomatoes and oregano.
6
Season with salt and pepper.
7
Reduce heat to low and cook 5 minutes.
8
Transfer to bowl.
9
(Can be prepared 4 hours ahead.
10
Cover and chill.
11
).
12
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
13
Add shrimp and cook until just pink and opaque, about 3 minutes.
14
Add vegetables and heat through.
15
Stir in cheese.
16
Season to taste with lemon juice, salt and pepper.
17
Serve over pasta.

1187

kcal

Calories

Fat

Carbs

203

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons olive oil, 1 large onion, chopped, 1 medium fennel bulb, trimmed, halved, thinly sliced, ¾ tablespoon dry crushed red pepper (adjust this according to your taste, because it is pretty spicy as is), and more.

Yes, Shrimp With Tomatoes, Fennel and Oregano falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp With Tomatoes, Fennel and Oregano

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