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Wednesday, December 28, 2011

Greek Shrimp and Feta

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

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, herbs if using dried, sugar, salt and pepper.

Cover 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.