1 tablespoon extra-virgin olive oil
1 large fennel bulb, cored and cut into 2-inch-long strips (about 4 cups)
1 (15 ounce) can 1 15-ounce can diced tomatoes, preferably fire-roasted
1 tablespoon 1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 pound 1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons capers, rinsed
¼ teaspoon freshly ground pepper
¼ cup crumbled feta cheese

Heat oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Add tomatoes and oregano and cook, stirring and scraping up any browned bits, about 30 seconds. Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes. Stir in capers and pepper. Serve sprinkled with feta.

EatingWell Magazine, November/December 2009