| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Pasta, Shrimp |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Canola oil, to 3 |
| 2 1/2 |
c |
Onion, chopped |
| 1/4 |
c |
Parsley, chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
t |
Sugar |
| 2 |
c |
Plum tomatoes, chopped |
| 1 |
c |
Dry white wine |
| 1 1/2 |
lb |
Shrimp, peeled |
| 1 |
c |
Feta cheese, crumbled |
| 8 |
oz |
Angel hair pasta, cooked |
INSTRUCTIONS
Preheat oven to 425. Warm the oil in a large skillet over medium heat.
Add the onions and saute until light golden brown - approximately. 7
minutes. Add the parsley, garlic and sugar and stir to mix. Add the
tomatoes and cook until they are softened and their liquid is
absorbed, about 20 minutes. Add the wine to the skillet and cook until
the liquid is absorbed. Add the shrimp and cook, stirring constantly
for 30 seconds. Remove from heat. Pour the shrimp and sauce into a 2
quart casserole. Top with Feta cheese. Bake until the cheese melts,
about 5 minutes. Per serving: 617 Calories; 17g Fat (27% calories from
fat); 48g Protein; 57g Carbohydrate; 284mg Cholesterol; 969mg Sodium
Recipe by: NY Cookbook - Molly O'Neill Posted to EAT-LF Digest by
Betsy Burtis <ebburtis@ix.netcom.com> on Feb 21, 1999, converted by
MM_Buster v2.0l.
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