Greek Shrimp
2 lbs shrimp, peeled and deveined
2 Tbs lemon juice
2 Tbs olive oil
1/2 cup (125 chopped onion
2 scallions, finely chopped (green and white parts)
2 cloves garlic, finely chopped
1 14 oz. can of diced, cut and peeled tomatoes
1/2 cup (125 ml) dry white wine or water
1 Tbs (15 ml) butter
1/2 tsp (2 ml) dried oregano (Greek if possible)
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) feta cheese, cut into 1/2" (1 cm) cubes
Mix the shrimp with the lemon juice and let stand while preparing the sauce.
Heat the olive oil in a heavy skillet over moderate heat, and saute the onion, scallions, and garlic for 3 minutes, until limp. Add the tomatoes and wine and simmer for 15 minutes. In a separate pan, melt the butter and saute the shrimp for 3 to 4 minutes. . Add the oregano and parsley and toss to combine. Place the shrimp in the bottom of an ovenproof dish, along with the juices from the pan. Pour the tomato sauce over the shrimp, and top with the feta cheese. Bake in a preheated 375°F ovenfor 10 to 15 minutes, until hot and bubbly. Serves 4 to 6.
2 Tbs lemon juice
2 Tbs olive oil
1/2 cup (125 chopped onion
2 scallions, finely chopped (green and white parts)
2 cloves garlic, finely chopped
1 14 oz. can of diced, cut and peeled tomatoes
1/2 cup (125 ml) dry white wine or water
1 Tbs (15 ml) butter
1/2 tsp (2 ml) dried oregano (Greek if possible)
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) feta cheese, cut into 1/2" (1 cm) cubes
Mix the shrimp with the lemon juice and let stand while preparing the sauce.
Heat the olive oil in a heavy skillet over moderate heat, and saute the onion, scallions, and garlic for 3 minutes, until limp. Add the tomatoes and wine and simmer for 15 minutes. In a separate pan, melt the butter and saute the shrimp for 3 to 4 minutes. . Add the oregano and parsley and toss to combine. Place the shrimp in the bottom of an ovenproof dish, along with the juices from the pan. Pour the tomato sauce over the shrimp, and top with the feta cheese. Bake in a preheated 375°F ovenfor 10 to 15 minutes, until hot and bubbly. Serves 4 to 6.
