| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Shrimp, Pasta |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Canola oil; to 3 |
| 2 1/2 |
c |
Onion; chopped |
| 1/4 |
c |
Parsley; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
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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