GREEK-STYLE SHRIMP WITH FETA AND MINT RICE

"We took the feta cheese out of this classic dish and stirred it into the rice that accompanies it, for a yummy variation. A cucumber salad is the perfect partner Buy your favorite cookies for dessert."

3 tablespoons olive oil
1 small onion, chopped
1 (28 ounce) can Italian plum tomatoes, drained, chopped
1/3 cup dry white wine
1 teaspoon dried oregano, crumbled
3/4 pound uncooked medium shrimp, peeled, deveined
Salt and freshly ground pepper (to taste)
Feta and Mint Rice (for serving, recipe follows)

Heat oil in heavy large skillet over medium heat. Add onion and saute until translucent, about 8 minutes.

Add tomatoes, wine and oregano. Simmer until thickened, stirring occasionally, about 5 minutes.

Add shrimp and stir until opaque, 3 minutes. Season with salt and pepper.

Serve with rice.

FETA AND MINT RICE
Makes 2 servings (can be doubled or tripled)

2 tablespoons olive oil
1/2 small onion, chopped
1 cup long-grain rice
1 (14 1/2 ounce) can chicken broth
1/2 cup crumbled feta cheese
3 tablespoons minced fresh mint
Salt and freshly ground pepper (to taste)

Heat oil in heavy medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes.

Add rice and stir 1 minute. Add broth. Bring boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes.

Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper

Makes 2 servings (can be doubled or tripled)
Source: Bon Appetit Light and Easy Appetizers, Entrees, and Side Dishes: Volume One, 1993