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Prawn, Tomato, and Feta Pan-Fry

Full of vibrant colors and flavors, this delicious entrée nonetheless comes together pretty much effortlessly. The inclusion of a bit of sugar in the recipe brings out the sweetness of the shrimp and balances the acidity of the tomatoes, marrying the short list of ingredients brilliantly. And then, anything topped with feta cheese and fresh basil is right up our street — what more needs be said? Give this wonderful dish a try and we’re certain you’ll be the hero of dinner tonight, your ‘effort’ duly celebrated!

Prawn, Tomato, and Feta Pan-Fry

3 tbs. olive oil
2 small or 1 large onion, chopped
1 clove garlic, chopped
2 x 14 oz. cans chopped tomatoes, with their juices
1/2 tsp. sugar
1 lb. large, uncooked shrimp, peeled and cleaned
4 oz. crumbled feta cheese
fresh basil, roughly chopped
hot, cooked orzo to serve, if you like

Heat the olive oil in a large skillet and cook the onion and garlic gently until soft and lightly tinged with brown, 10-12 minutes. Add the tomatoes and sugar and simmer for 5 minutes. Throw in the shrimp, season well with salt and pepper, and cook gently for 5 minutes, or until shrimp is just cooked through. Stir in most of the feta and basil. Serve over orzo pasta topped with remaining feta and basil.

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