Shrimp In Greek Tomato Sauce With Feta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Greek | Greek, Sauces, Seafood | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Shrimp, peel and devein |
| 1/2 | c | Clam juice or fish stock |
| 1/2 | lb | Feta cheese, sliced 1/4" |
| thick or crumbled cheese | ||
| 2 | c | Greek tomato sauce |
| 3 | T | Olive oil |
| 1 | Yellow onion, peeled and | |
| coarsley chopped | ||
| 1 | Clove garlic, minced | |
| 5 | Very ripe tomatoes, cored | |
| and coarsley chopped | ||
| about 4 1/2 cups | ||
| 2 | T | Chopped parsley |
| 2 | t | Whole oregano |
| 1 | c | Dry red wine |
| 1 | Can tomato sauce, 8 oz | |
| 1/4 | t | Ground cinnamon |
| 1/8 | t | Allspice |
| Salt to taste | ||
| Fresh ground black pepper |
INSTRUCTIONS
Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes. Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups. Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve. May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly. Suggestions: Good served over spiral vegetable flavored pasta. Substitiue: Rock Shrimp, Scallops or Orange Roughy From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 512
Calories From Fat: 327
Total Fat: 37.1g
Cholesterol: 87.9mg
Sodium: 2084mg
Potassium: 732.7mg
Carbohydrates: 17.4g
Fiber: 3.6g
Sugar: 10g
Protein: 27.1g