Shrimp-Feta Cheese Saute

(Beyaz Peynirli Karides Sote)

250 g frozen, peeled and de-veined, thawed shrimp
2 tbsp butter
1 medium onion, finely copped
1/2 tsp salt
Black pepper
2 garlic cloves, minced
1 pinch crushed pepper
1 cup diced tomato, canned
1/2 cup feta cheese, cut in bite size cubes
1/2 tsp oregano

Garnish:
1 tsp lemon zest
1 tbsp parsley, finely chopped

Saute the onion with butter and salt on medium heat. When the colour starts to turn, add the garlic. When the smell of garlic comes out, add the tomato, black pepper and crushed pepper. Turn the heat down to low, cover on and cook for about 20 minutes.

Add the shrimp, feta cheese and oregano, and cook more for about 6-7 minutes, then turn the heat off. Place the dish on a serving dish. Sprinkle parsley and lemon zest all over.

Serve Shrimp-Feta Cheese Saute with Pilaf or toasted bread slices as a light lunch.

2 servings.