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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 teaspoons olive oil

  3. 1 cup red onion -- chopped

  4. 1 clove garlic -- minced

  5. 3 cups zucchini -- sliced

  6. 38 ounces canned tomatoes -- drained and chopped

  7. 1/4 cup dry white wine

  8. 2 teaspoons oregano

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon crushed red pepper

  11. 1 pound large shrimp -- peeled and deveined

  12. 1/2 cup feta cheese -- crumbled

  13. 3 cups white rice -- cooked

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet or saucepan over medium heat.

  2. Add onions and garlic. Cook for 2 minutes, stirring often.

  3. Add zucchini and cook for 5 more minutes, until zucchini is softened 4. Add tomatoes, wine, seasonings and bring to a boil. Reduce heat to medium and cook uncovered for 10 minutes.

  4. Add shrimp and feta cheese. Increase heat to medium high. Cook until shrimp turn pink, about 5 minutes. Stir often. Serve over cooked rice.

  5. Notes: Instead of adding the feta to the sauce, you can spinkle it over the shrimp and rice once they're on the plat

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