| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Greek |
Greek, Fish/sea |
6 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 3 |
lb |
Raw large shrimp |
| 1/2 |
c |
Lemon juice |
| 1/2 |
c |
Butter; whipped |
| 1 |
|
Garlic clove; minced |
| 1 |
c |
Chopped green onion tops |
| 3 |
lg |
Tomatoes; peeled, in wedges |
| 1 |
ts |
Oregano |
|
|
Salt & pepper |
| 1 |
lb |
Feta cheese, crumbled |
| 3/4 |
c |
Cream sherry |
INSTRUCTIONS
Peel and devein shrimp. Sprinkle with lemon juice and set aside.
Melt butter in large skillet. Saute garlic, green onion tops and tomato
wedges. Add shrimp and season with oregano, salt and pepper to taste. Turn
shrimp frequently and saute until pink. Add feta cheese and cream sherry.
Bring to boil and cook 3 to 4 minutes. Remove shrimp carefully to
casserole. Spoon cheese-sherry mixture over shrimp.
Source: Michaels Restaurant - Rochester, Minnesota. Favorite Restaurant
Recipes - ISBN: 0-89535-100-5
Typed for you by Karen Mintzias
Posted to MM-Recipes Digest V3 #253
Date: Mon, 16 Sep 1996 09:08:02 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“How about a private meeting with God? Pray!”