| 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 |
tb |
Vegetable oil or butter |
| 1/2 |
c |
Tomato sauce |
| 3 |
|
Tomatoes peeled, chopped & drained |
| 1/4 |
c |
Chopped fresh parsley |
| 2 |
tb |
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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