Ingredients:
0.25 Cup oil, olive
0.25 Cup parsley, flat-leaf chopped
1 Cup rice, white, cooked
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Directions:
In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic and cook, stirring, 30 seconds longer. Raise the heat to moderate and add the tomatoes with their liquid, wine, oregano and salt. Bring to a boil and cook over medium heat, partially covered, stirring occasionally, until thickened, about 20 minutes.
Add the shrimp and pepper and bring back to a simmer. Simmer covered until the shrimp is just cooked, about 5 minutes. Stir in the cheese and 3 tablespoons of the parsley. Serve over rice and top with the remaining parsley. |