Hearty Greek Shrimp Recipe

• 1/2 stick butter (or1/4 cup olive oil)
• 1 large green bell pepper, seeded and chopped (substitute a Pasilla or Poblano pepper for a very slight kick...we did and loved it!)
• 1 large onion finely chopped
• 1 28oz can stewed or diced tomatoes
• 2 10oz cans clams
• 1 1/2 cups dry white wine
• 1 1/2 cups brown rice (or white rice)
• 1.5 to 2 pounds medium size shelled shrimp
• 3 Tbsp fresh chopped herbs (basil, oregano, and/or thyme) or 3 tsp dried herbs.
• Freshly ground black pepper to taste
• Crumbled Feta Cheese to taste

1. Separate clams from clam broth and reserve both for use.
2. Heat butter or oil in a large pot on medium high.
3. Add pepper, onion and saute until tender, about 4 minutes.
4. Add tomatoes and juice, clam broth, wine, herbs, black pepper to taste, and rice and bring to boil.
5. Reduce to medium, cover, and simmer briskly for 10 minutes.
6. Remove cover and simmer for an additional 15-20 minutes or until it has a consistency similar to a soupy risotto.
7. Add shrimp and clams, reduce heat, and simmer for 3-5 minutes until shrimp is just cooked though and light pink.
8. Transfer to serving dish and sprinkle with Feta cheese.
9. Note: We sauteed the Pasilla chile separately and added it to the adult servings at the end...leaving the kids servings without any chile.

butter, green bell pepper, onion, tomatoes, clams, white wine, brown rice, shrimp, herbs, freshly ground black pepper, feta cheese

Taken from cookeatshare.com/recipes/hearty-greek-shrimp-4440 (may not work)