Bon Appetit/August 2004

Sauteed Shrimp with Tomatoes, Olives, and Feta Cheese
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup olive oil 6 large garlic cloves, chopped 2 tablespoons (scant) dried oregano
3 pounds uncooked medium shrimp, peeled, deveined 3/4 cup quartered pitted Kalamia olives (about 4 ounces) 3/4 pound plum tomatoes, seeded, coarsely chopped
1/2 cup chopped fresh basil 1-1/2 cups coarsley crumbled feta cheese (about 7 ounces) fresh basil sprigs



1 Heat oil in heavy large skillet over high heat. Add garlic and oregano; stir 30 seconds. Add shrimp and olives; saute 3 minutes. Add tomatoes and chopped basil; saute until shrimp are just opaque in center, about 1 minute longer. Season to taste with salt and pepper. Transfer to large shallow platter. Sprinkle with feta cheese; garnish with basil sprigs.

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