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Carmen's Shrimp With Feta

Type: Fish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1/3 cup 78mlOlive oil - pref. Greek
3 lbs 1362g / 48ozShrimp - shelled and deveined
1   Onion; large - thinly sliced
1   Garlic clove - peeled/crushed
2 1/2 lbs 1135g / 40ozTomatoes - peeled/chopped
1 tablespoon 15mlSugar
3 tablespoons 45mlDry white wine
1/2 cup 20g / 0.7ozFlat leaf parsley - fine chop
  Salt and pepper
3   Tomatoes - (additional)
6 oz 170gFeta cheese - crumbled

Recipe Instructions

Heat enough olive oil in a large skillet to coat the bottom of the pan. Toss the shrimp in the oil until they turn color (about 1-2 minutes). Remove shrimp and set aside. In a saucepan, prepare the sauce by heating 1/4 cup of the oil and cooking the onion over medium-high flame, stirring frequently, until it is translucent. Coarsely chop the tomatoes (peel if you like first) and blend with the sugar.

Now, add the garlic clove and the sugared, chopped tomatoes, and cook over medium- high flame until some of the liquid has evaporated; about 15 minutes. Add white wine and most of the parsley (reserving some for garnish). Season to taste with salt and pepper and simmer the sauce until most of the liquid has evaporated, about 20 additional minutes. Adjust seasonings as necessary.

Using 6 individual bake and serve casseroles, divide the sauce among them, discarding the crushed garlic clove. Set the shrimp on top, then the sliced tomatoes (the three that you have peeled and sliced thinly), and the feta. Dribble a bit of olive oil on top and bake at 350F until the feta begins to darken, the sauce bubbles and the shrimp are cooked through; about 15 minutes.

Garnish with the reserved parsley and serve.

Seattle Times, 1/8/97


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