Happy Friday everyone! I made this for supper on Tuesday, it is from the wonderful cookbook The Dinner Doctor by Anne Byrn. I did a review of the cookbook last year, check the April 2008 archives for more info. This is my go-to cookbook if I need ideas for dinner (like tonight!).
1 can diced tomatoes with green pepper & onion
1 cup instant rice
2 tbl. sliced pimiento-stuffed olives (I left these out)
1/2 lb. med. size shrimp, de-tailed, de-veined
(I used frozen)
1/2 tsp. black pepper
1/2 c. pre-crumbled feta cheese
Place tomatoes in a 2 qt. saucepan or skillet. Add 1 can of water, stir. Bring to a boil over high heat, then stir in the rice and olives, let come to a boil again. Cover the pan and reduce heat to low, let simmer until the rice is cooked, about 5 minutes.
Remove lid and stir in the shrimp and pepper. Cover and let cook until the shrimp are pink and opaque, 4 to 5 minutes. The rice will be cooked through. Remove the pan from the heat and scatter the feta over the shrimp. Cover the pan and let it sit until the feta has melted a bit, maybe a minute or 2. Serve immediately.
We had this with garlic bread and a salad. So good!