| 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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