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1 pound medium-size fresh shrimp, peeled and deveined Dried crushed red pepper 1/4 cup olive oil, divided 4 ounces feta cheese, crumbled 1/2 teaspoon crushed garlic 1 (14 1/2-ounce) can tomato wedges, undrained 1/4 cup dry white wine 3/4 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 8 ounces uncooked vermicelli, cooked Preheat oven to 400 degrees. Saute shrimp and red pepper in 2 tablespoons hot oil in a skillet 1 to 2 minutes or until shrimp are slightly pink. Arrange mixture in a 10x6-inch baking dish, and sprinkle with feta. Saute garlic in remaining 2 tablespoons hot oil in a skillet over low heat until tender. Stir in tomato wedges, and cook 1 minute. Stir in wine and next 4 ingredients; simmer, uncovered for 10 minutes. Spoon tomato mixture over shrimp mixture. Bake at 400 degrees for 10 minutes. Serve over pasta. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |