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Shrimp In Tomato Sauce

tested, cheese, shrimp

1 tablespoon olive oil
1 onion; chopped
2 cloves garlic; minced
1/2 sweet red pepper; diced
1 teaspoon dried basil or oregano
1/4 teaspoon (each) salt and pepper
pinch hot pepper flakes
1 can (28 oz) tomatoes
1 pound peeled deveined raw shrimp
4 ounces feta cheese
1/4 cup minced fresh parsley

In large deep skillet, heat oil over medium heat; cook onion, garlic, red pepper, basil, salt, pepper and hot pepper flakes, stirring occasionally, until onion is softened, about 5 minutes. Add tomatoes, breaking up with back of spoon; bring to boil. Reduce heat and simmer, stirring often, for about 5 minutes or until sauce is thickened enough to mound on spoon. Nestle shrimp into sauce, spooning some over top. Cook just until shrimp begin to turn pink, about 3 minutes. Remove from heat; cover and let stand until shrimp are pink. Break feta cheese into coarse chunks; sprinkle over shrimp. Sprinkle with parsley. Serve with steamed rice and sautéed green beans

Contributor: Canadian Living Magazine, October, 2001

Yield: 4 servings

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