| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Medium-size raw shrimp in the shell (about 25) -OR- |
| 1 | lb | Frozen shelled and deveined shrimp, thawed |
| 2 | tb | Lemon juice |
| 4 | sm | Tomatoes |
| 1/4 | c | Chopped green onions |
| 1 | lg | Clove garlic, crushed |
| 2 | tb | Vegetable oil |
| 1/2 | c | Dry white wine |
| 1 | tb | Chopped fresh basil -OR- |
| 1 | ts | Leaf basil, crumbled |
| 2 | tb | Chopped parsley |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 3 | oz | Feta cheese, cubed (3/4 cup) |
INSTRUCTIONS
1. Wash and shell shrimp, leaving on tail section; devein. Place in medium-size bowl, or substitute the defrosted shrimp. Sprinkle with lemon juice. 2. Peel, seed and chop tomatoes to make 1 1/2 cups. Reserve. 3. Saute onion and garlic in oil in large skillet until soft, about 5 minutes. Stir in tomatoes, wine, basil, 1 tablespoon of the parsley, salt and pepper. Simmer, uncovered, 15 minutes until mixture thickens slightly. 4. Stir in shrimp with lemon juice; cook just until shrimp turn pink and are firm, about 5 minutes. Add cheese. Taste for seasoning and sprinkle with remaining 1 tablespoon parsley. Serve with rice, if you wish. Posted to EAT-L Digest 10 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 10, 1997
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