This is one of my favorite shrimp dishes, and good bread (see posts for Stilton Parmesan or Spinach Feta breads) is a must for sopping up the scrumptious sauce. So simple, but oh, so good. It’s also a great company dish, assuming guests eat shrimp.
The recipe is from Greek Cooking for Pleasure by Tess Mallos. My changes are in parentheses.
Greek Shrimp and Feta
1 1/2 lbs. large raw shrimp
1 1/2 c. chopped green onions (or 1 large onion, chopped)
1/2 c. olive oil (you can get away with 1/4 cup)
4 large garlic cloves, minced
4 c. chopped, peeled tomatoes (or 1 large can, 28 oz.)
1 c. white wine
1/2 c. chopped fresh parsley, a little reserved for garnish
2 tsp. dried oregano
2 tbsp. sugar
Salt and pepper
8 oz. feta, crumbled
Shell shrimp (I like to buy E-Z peel shrimp, which makes the process much faster). Rinse, drain and pat dry with paper towels. Chill.
Gently fry onion in oil till transparent. Add garlic and cook 1 minute. Add tomatoes, wine, sugar, salt and pepper.
Cover and simmer sauce for 30 minutes, till very thick. Add fresh parsley. Spoon sauce into large baking dish or 6 to 8 individual baking dishes. Arrange shrimp on top. Sprinkle crumbled feta over all.
Bake at 400 for 15 to 20 minutes, till shrimp are pink and feta melts a little. Sprinkle with reserved fresh parsley and serve.
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