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Shrimp with Feta and Dill

This light dish is very appealing, especially if prepared with fragrant basmati rice. For the best quality, purchase the shrimp still frozen and thaw them yourself.

4 tablespoons butter
1 large onion, chopped
Salt and freshly ground pepper, to taste
4 cups freshly cooked rice, such as basmati
1 pound large shrimp, thawed, peeled and deveined, each cut crosswise in half
1 can (14 ounces) diced tomatoes, drained
2 to 3 tablespoons snipped fresh dill
1 cup crumbled feta cheese

Preheat oven to 350 degrees. Set out 9-by-13-inch glass baking dish.

In medium skillet, melt butter over medium heat. Add onion and cook until tender, about 6 minutes. Remove from heat and season with salt and pepper.

Put rice in baking dish. Add onion, a little more salt and pepper and mix. Taste for seasoning, remembering that feta is salty. Spread rice evenly in pan.

Spread shrimp and tomatoes over rice and sprinkle with dill and then feta. Bake, uncovered, 20 to 30 minutes, or until shrimp are just cooked through.

Makes 4 main-dish servings or serves 8 to 10 as part of a larger spread.

Adapted from "Marian Tracy's New Casserole Cookery"

Sunday, February 25, 2001



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