oz.
frozen cooked, peeled and deveined shrimp, thawed
1
tbsp.
olive oil
1
14 1/2-oz.
can
diced tomatoes with basil, garlic and oregano
1/4
cup
crumbled feta cheese with basil and tomato or regular feta
4
cups
hot cooked couscous, rice or pasta (optional)
Directions
Trim fennel, reserving some of the green tops for garnish. Thinly slice fennel. Remove tails from shrimp, if present.
In large skillet, cook and stir fennel in hot oil over medium heat 10 to 12 minutes or until tender. Stir in tomatoes and simmer uncovered 5 minutes or until sauce is thick.
Stir in shrimp and heat through. Sprinkle with feta. Garnish with reserved fennel tops. Serve with couscous, rice or pasta, if desired
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