INGREDIENTS
1 1/2 tsp. olive oil
1 large onion, chopped
1/2 cup dry white wine
3 large garlic cloves, minced
1 (14 oz.) can fire-roasted diced tomatoes
1/4 tsp. red pepper flakes
1 lb large shrimp, peeled and deveined
1/4 cup feta, crumbled
1/4 cup fresh chopped dill
2 cups cooked brown rice
DIRECTIONS
Heat oil in a large nonstick skillet over medium-high heat.
Add onion; cook, stirring frequently, until golden brown, about 5 minutes.
Stir in wine and garlic; simmer 1 minute.
Add tomatoes and pepper flakes; bring to a boil.
Reduce heat and simmer, uncovered, 3 minutes.
Add shrimp; simmer over medium-low heat, stirring often, until shrimp are just opaque in center, about 4 minutes.
Remove from heat. Stir in feta and dill and let stand until feta softens slightly.
Spoon 1/2 cup rice onto plates and top evenly with shrimp and sauce.
Serves 4.
