SAUTEED SHRIMP with PEPPERS and FETA
( simple 'one plate' Sunday Night Supper)
~ adapted from the sutter home NAPA VALLEY COOKBOOK
3 tsp. olive oil
1 pound large peeled and deveined shrimp
3 cloves minced garlic
1 red pepper, yellow pepper and orange pepper, sliced in strips
juice and zest of 1 lemon
2 Tbsp. fresh parsley, flat or curly
1 tsp. fresh thyme ( cut from garden if not hit by frost) or
1/2 tsp. dried thyme
1 cup crumbled French feta
coarse salt and cracked pepper to taste
~ fluffy rice
Heat olive oil in large skillet. Add garlic and stir for 1 minute, stirring frequently. Add peppers and cook until soft. Add shrimp, lemon juice, parsley and thyme, stirring frequently until shrimp turn bright pink and opaque, about 4 minutes. Sprinkle with cheese, black pepper and salt to taste. Cover. Remove from heat and let stand until cheese softens.
Serve over fluffy rice.
Note: This dish stands complete on its own. A "SIMPLE ONE PLATE SUPPER".
~ Pair with a good Napa Valley Sauvignon Blanc