Shrimp with Feta

Makes 4 servings
Prep: 8 minutes, Cook: 12 minutes

• 1 tablespoon olive oil

• 1 large yellow bell pepper, seeded and chopped

• 1 teaspoon jarred minced garlic

• 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained

• 1 teaspoon salt

• 1⁄4 teaspoon ground black pepper

• 1 pound large fresh shrimp, peeled and deveined (tails left on)

• 1⁄2 cup crumbled feta cheese

• Grilled Sourdough Bread (recipe follows)

1. In a large skillet, heat oil over medium-high heat. Add bell pepper; cook, stirring occasionally, for 3 minutes, or until pepper begins to soften. Add garlic, and cook for 30 seconds. Add tomatoes, salt, and pepper, and bring to a boil. Reduce heat to medium-low, and simmer for 3 minutes. Add shrimp, cover and cook for 5 minutes, or just until shrimp are pink and firm.
2. Spoon shrimp mixture evenly into 4 shallow bowls; top each with 2 tablespoons cheese. Serve with Grilled Sourdough Bread.

Grilled Sourdough Bread
Makes 4 servings
Prep: 3 minutes, Cook: 4 minutes

• 8 (1⁄2-inch-thick) sourdough bread slices

• 2 tablespoons olive oil 1⁄2 teaspoon kosher salt

1. Heat a grill pan over medium-high heat. Brush 1 side of each bread slice with oil. Add bread slices, oil side down, to pan. Cook 2 minutes on each side, or until grill marks appear. Remove from pan; sprinkle with salt.