Thursday, December 2, 2010

Shrimp with Feta Cheese and Black Rice

I've been hearing quite a bit about the health benefits of black rice.  It's high in antioxidants, rich in iron and high in fiber.  And, if you believe the black rice industry, it prevents most major ailments known to man--I'm not buying into that quite yet.  I am buying into it's good looks, especially with pink shrimp on top, good texture and good taste.  The real benefit is that my husband will eat it.  Andrew does not care for white rice.  He finds it has no real benefit on his plate--no taste and very little nutrition.

I've prepared this dish many times.  It's very nice for company as it goes together very quickly once the chopping is done.

Shrimp with Feta Cheese (Garithes Meh Feta Titi) from The Grecian Plate Cookbook and my kitchen.

To serve 4:

1 pound large shrimp, peeled and deveined
1/4 cup butter
Juice of 1 lemon
1 large onion, chopped
1 clove garlic, minced
1/4 cup of olive oil
3 medium ripe tomatoes, peeled and chopped (I used canned whole tomatoes--five total--drained)
1/4 cup chopped fresh parsley
1/2 tsp dried basil
salt and pepper to taste
1/4 cup dry white wine
1 cup crumbled feta cheese
Black Rice (I used Lundberg Farms Black Japonica--in my regular grocery store) for four servings

Note:  The black rice takes about 50 minutes so plan accordingly.  Also, I used chicken stock instead of water in preparing the rice.

Saute shrimp in butter and lemon juice over medium high heat just until they turn pink.  Drain and set aside.

In a large skillet, saute onions in the olive oil until opaque.  Add the garlic and saute for one minute more.  Add tomatoes, parsley, basil, salt, pepper and wine;  simmer 15 minutes, stirring occasionally.  

Stir in the feta cheese and simmer, stirring, until the cheese softens--just a couple of minutes.

Add shrimp and briefly heat through.

Serve on a bed of rice.