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.
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
4 large garlic cloves, minced
4 c. chopped, peeled tomatoes (or 1 large can)
1 c. white wine
1/2 c. chopped fresh parsley (or 1 1/2 tbsp. dried), a little reserved for garnish
2 tsp. dried oregano
2 tbsp. sugar
Salt and pepper
8 oz. feta, crumbled
shrimp (I like to buy E-Z peel shrimp, which makes the process much
faster). Rinse, drain and pat dry with paper towels. Chill.
fry onion in oil till transparent. Add garlic and cook 1 minute. Add
tomatoes, wine, herbs if using dried, sugar, salt and pepper.
and simmer sauce for 30 minutes, till very thick. Add fresh herbs if
using. 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.