We took the feta cheese out of this classic dish and stirred it into the rice that accompanies it, for a yummy variation. A cucumber salad is the perfect partner. Buy your favorite cookies for dessert.
Recipe information
Yield
2 servings; can be doubled or tripled
Ingredients
3 tablespoons olive oil
1 small onion, chopped
1 28-ounce can Italian plum tomatoes, drained, chopped
1/3 cup dry white wine
1 teaspoon dried oregano, crumbled
3/4 pound uncooked medium shrimp, peeled, deveined
Salt and freshly ground pepper
Preparation
Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 8 minutes. Add tomatoes, wine and oregano. Simmer until thickened, stirring occasionally, about 5 minutes. Add shrimp and stir until opaque, 3 minutes. Season with salt and pepper. Serve with rice.
