Greek Shrimp with Feta
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NOTES
New York Cookbook
Source: Patty McDuffy, GREEK-RECIPE yahoo group
 Greek : Γαρίδες σαγανάκι
Serves / Yields : 4 persons
Season:All season
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| | INGREDIENTS - 3 tbsp. olive oil
- 2 1/2 cups chopped onions
- 1/4 cup finely chopped fresh parsley
- 1 clove garlic, minced
- 1/2 tsp. sugar
- 3 cups chopped fresh plum tomatoes (about 1 1/2 lbs.)
- 1 cup dry white wine, preferably retsina (Greek resinated wine)
- 1 1/2 lbs. shrimp, peeled and deveined
- 1 cup crumbled feta cheese
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| METHOD Preheat the oven to 425 F.
Warm the oil in a nonreactive large skillet over med. heat. Add the onions
and saute until a light golden brown, 7 min. Add the parsley, garlic and
sugar and stir to mix. Add the tomatoes and cook until they soften and the
liquid is absorbed, about 20 min.
Add the wine to the skillet and cook until the liquid is absorbed. Add the
shrimp and cook, stirring occasionally, for 30 seconds. Remove from the
heat.
Pour the shrimp and sauce into a 2 qt. casserole. Top with the feta cheese.
Bake until the cheese melts, 5 min. |
