Recipe for Shrimp with Tomatoes, Fennel and Oregano 
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Yield:
1
Ingredients:
Amount Ingredient
6 tbl olive oil
1 lrg onion chopped
1 med fennel bulb trimmed, halved, thinly sliced
3/4 tbl dried crushed red pepper
1/4 lb tomatoes chopped
1 tbl minced fresh oregano or 1 teaspoon dried crumbled
32 lrg uncooked shrimp peeled, deveined
6 oz feta cheese crumbled
Fresh lemon juice
Instructions:
Instructions: Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Saute until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.)

Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes.

Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper. Serve over orzo.

Serves 4.

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