Shrimp, Tomatoes, Rice and Feta

This recipe is super easy and super delicious. I found this recipe The Big Book of Casseroles, page 37. I used brown rice instead of white.








Shrimp, Tomatoes, Rice and Feta
1 1/4 pounds large shrimp, peeled and deveined
salt and freshly ground pepper to taste
2 tablespoons butter
1 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon dried oregano
3 tablespoons fresh parsley
2 large tomatoes, seeded, chopped and drained
1/4 cup dry white wine
1/4 cup chicken stock
2 1/2 cups cooked long-grain white rice
4 ounces crumbled feta cheese

Preheat oven to 375 degrees. Sprinkle shrimp with salt and pepper. In a large skillet over medium-high heat, melt butter with oil. Add garlic and shrimp and saute until shrimp turns pink, 2 to 3 minutes. Add oregano, parsley, tomatoes, wine, and stock, and simmer 5 minutes.

Transfer to a 2 1/2 quart casserole lightly coated with cooking spray or oil. Add rice and mix well. Sprinkle with feta cheese.

Bake, uncovered, until heated through,  20 to 25 minutes.


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