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  Shrimp with Feta
   Fish
   Cooking Light /May 2002
   6/19/2008
Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tsps olive oil
cooking spray
1/4 cup coarsely chopped Vidalia or other sweet onion
1/4 cup chopped fresh parsley
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried dill
1/4 tsp crushed red pepper
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
1/3 cup dry white wine
1 1/2 lbs peeled & deveined large shrimp
1 (14 oz) pkg crumbled feta cheese
chopped parsley optional
Instructions:
1. Cook rice according to pkg directions.

2. While rice cooks, heat oil in nonstick skillet coated with cooking spray over med-high heat. Add onions, saute 4 minutes. Stir in parsley & next 7 ingredients (parsley through garlic); cook 3 minutes. Stir in wine & shrimp. Cover; cook 3 minutes or until shrimp are done. Remove from heat; sprinkle with cheese. Serve over rice. Garnish with parsley, if desired.

Serves 4. Serving size 1 3/4 cups shrimp & 1/2 cup rice.

I used brown rice & halved recipe & had plenty for two.
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