lokismom

1 1/4 pounds large shrimp, peeled and deveined
Salt and freshly ground pepper to taste
2 Tbs. butter or margarine
1 Tbs. olive oil
3 cloves garlic, minced
1/2 tsp. dried oregano
3 Tbs. fresh chopped parsley
2 large tomatoes, seeded, chopped and drained
1/4 cup dry white wine
1/4 cup low-sodium en broth
2 1/2 cups cooked long -grained white rice
4 ounces crumbled Feta cheese

Preheat oven to 375 degrees F. Sprinkle shrimp with salt and pepper. In a large skillet over medium-high heat, melt butter with oil. Add garlic and shrimp and sauté until shrimp turns pink, 2 to 3 minutes. Add oregano, parsley, tomatoes, wine and stock, and simmer 5 minutes. Transfer to a 2 1/2-quart casserole dish lightly coated with cooking s or oil. Add rice and mix well. Sprinkle with Feta cheese. Bake, uncovered, until heated through, 20 to 25 minutes. Serves 6

lulu

That is a combo. I would have never thought of it.

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