| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Greek |
Seafood – e, Pastas and |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Canola oil |
| 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 - approx. 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.
Recipe by: NY Cookbook - Molly O'Neill Posted to MC-Recipe Digest V1 #625
by Sharon <jouet@mindspring.com> on May 30, 1997
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