Serves 4 People

 Ingredients

• 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 diced tomatoes, preferably fire-roasted
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1 pound peeled and deveined raw shrimp (21-25 per pound)
• 2 tablespoons capers, rinsed
• 1/4 teaspoon freshly ground pepper
• 1/4 cup crumbled feta cheese

Directions

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.