- 5 tablespoons olive oil, divided
- 1 teaspoon minced garlic
- 1 large can (28 oz.) diced tomatoes, drained
- 1/2 cup dry white wine
- 2 teaspoons basil
- 1 teaspoon oregano
- 1 to 1-1/2 lbs. shrimp
- Salt and pepper, to taste
- 1/2 teaspoon hot pepper flakes, to taste
- 2 cups hot cooked rice
- 1/2 lb. crumbled feta cheese
Preheat oven. Heat 2 tablespoons oil in a skillet and add garlic. Cook briefly, stirring, and add tomatoes. Cooke one minute. Add wine, basil and oregano. Cook over moderate heat about 10 minutes.
Peel and devein shrimp. Sprinkle shrimp with salt and pepper.
Heat the remaining 3 tablespoons oil in a separate large skillet. Add the shrimp. Cook quickly, about one minute, just until shrimp turn red. Sprinkle shrimp with red pepper flakes.
Spoon cooked rice into baking dish. Add shrimp (with any pan juices) and tomato mixture; stir. Stir in feta cheese. Bake for 10 minutes, or until heated through.
Use leftover cooked shrimp by decreasing olive oil amount to 2 tablespoons, as there is no need to sauté the shrimp. Simply add them to the tomato mixture in the skillet for the last five minutes to heat them. If the cooked shrimp is already spicy, omit the hot pepper flakes.