| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Fish, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Large shrimp |
| 1/2 |
|
Lemon, juice only |
| 1 |
|
Onion or shallot, minced |
| 3 |
T |
Vegetable oil or butter |
| 1/2 |
c |
Tomato sauce |
| 3 |
|
Tomatoes |
|
|
peeled chopped & drained |
| 1/4 |
c |
Chopped fresh parsley |
| 2 |
T |
Chopped fresh basil or dill |
| 2 |
|
Garlic cloves, crushed |
|
|
Salt & freshly ground pepper |
| 1/2 |
lb |
Feta cheese |
|
|
Fresh basil leaves |
|
|
or parsley for garnish |
INSTRUCTIONS
Shell and devein shrimp. Wash and drain, then sprinkle lightly with
lemon juice. Heat the oil or butter in a frying pan and cook the onion
until soft. Add the tomato sauce, chopped tomatoes, herbs, garlic, and
salt and pepper to taste. Simmer for 25 minutes, then remove from the
heat and strain. Butter large scallop or other shells, or individual
ovenproof dishes, and spoon a little sauce into each. Fill with the
shrimp and spoon the sauce over, then crumble the feta over the top.
Set into a baking pan and bake for 15 or 20 minutes in a moderate oven
(350 F), or until the shrimp is cooked and the cheese melted. Garnish
with fresh basil or parsley and serve hot. From: "The Food of Greece"
by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you
by Karen Mintzias From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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