Recipe - Greek Shrimp

12 lg Shrimp; (peeled, deveined,
butterflied)
1 Red onion; (julienned)
4 Kalamata pitted olives
One half cup White wine
1 teaspoon Fresh oregano
1 tablespoon Olive oil
1 tablespoon Feta cheese
1 teaspoon Chopped garlic
One half cup Chicken stock
1 Green pepper; (julienned)
4 md Mushrooms; cut or sliced up

For Gourmet Friday from Tony Moon/Jack Russell's An American Cafe

Directions: Sauté the shrimp, wine, and garlic in the olive oil for about
one minute. Add in the peppers, onions, mushrooms, and Kalamata olives.
Sauté for about another 1 to 2 minutes. Toss in pan and add the chicken
stock. Top with oregano and Feta cheese. Serves 23 people for an
appetizer; serves one person for an entree with a dinner salad.

Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on Apr 3,
1998