Shrimp With Feta In Casserole

Recipe Ingredients

1		Lemon - (juice of)
2 lbs	908g / 32oz	Large shrimp - shelled and
16		Green onions - finely chopped
1		Garlic clove - minced* (large)
1		Celery stalk - finely chopped
2 tablespoons	30ml	Fresh parsley - finely chopped
1 lb	454g / 16oz	Tomatoes; peeled - seeded
		Chopped
1/2 cup	118ml	Olive oil
1 cup	237ml	Clam juice
		Salt to taste - optional
		Black pepper - freshly ground
4 tablespoons	60ml	Butter or margarine
1 tablespoon	15ml	Tomato - peeled and center (large)
1 teaspoon	5ml	Dried oregano - crumbled
1/2 cup	118ml	White wine
1 lb	454g / 16oz	Feta cheese - crumbled

Recipe Instructions

*Use 2-3 cloves if you like the flavor or garlic.

Pour lemon juice over cleaned shrimp in bowl and set aside.

In a skillet saute onions, garlic, celery, parsley and chopped tomatoes in olive oil until onions and celery are tender.

Reduce heat and simmer for about 20 minutes. Add clam juice, cook for another 5 minutes and remove from heat.

Adjust seasoning with salt and pepper. In another pan saute shrimp in butter until they are pink. Pour tomato mixture into bottom of a casserole.

Place whole peeled tomato in center and surround with shrimp. Sprinkle entire casserole with oregano.

Pour white wine around shrimp and sprinkle feta cheese over them and into tomato center.

Bake in an oven preheated to 400F for 15 minutes or until feta melts.

To serve, remove shrimp carefully with spatula so that melted feta stays intact. Quarter tomato and serve as a garnish.

Source:
The Food & Wine Test Kitchen

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