Title: Sea Shells with Shrimp, Feta and Olives
Categories: None
Yield: 1 Servings

3	lg	Ripe tomatoes; chopped
1	c	Mediterranean black olives; pitted and coarsely chopped
4	tb	Extra-virgin olive oil
2	tb	Minced fresh dill or oregano
1		Garlic clove; minced
		Salt and freshly ground pepper, to taste
1	lb	Medium shrimp; peeled and deveined
1	lb	Conchiglie (sea shells) pasta
6	oz	Feta cheese; crumbled

Preparation time: 15 minutes Standing time: 1 hour Cooking time: 15 minutes Yield: 4 servings

"The flavors in this dish are as lively as a busy Greek taverna. The sauce is made with uncooked tomatoes, so they must be very flavorful." From "The Essential Cookbook."

1. In a large bowl, combine the tomatoes, olives, 2 tablespoons oil, the dill, garlic and a seasoning of salt and pepper. Let stand for 1 hour.

2. Heat the remaining 2 tablespoons oil in a large frying pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until firm and pink, about 3 minutes. Remove from the heat and cover the pan to keep the shrimp warm.

3. In a large pot of boiling salted water over high heat, cook the pasta until al dente, 10 to 12 minutes. Drain well. Return the pasta to the empty pot and add the tomato mixture, shrimp and feta. Toss until the feta begins to melt, then season with salt and pepper and serve.

Test kitchen note: You can use any black olive, such as Kalamata or nicoise, in this dish. If ripe fresh tomatoes aren't available, consider good-quality canned instead.

Nutrition information per serving: Calories ....... 840 Fat ............. 30 g Cholesterol .. 200 mg Sodium ...... 970 mg Carbohydrates .. 102 g Protein ........ 41 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com on Nov 10, 1997

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