| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Greek |
Seafood, Sauces, Greek |
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 |
tb |
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 |
tb |
Chopped parsley |
| 2 |
ts |
Whole oregano |
| 1 |
c |
Dry red wine |
| 1 |
|
Can tomato sauce, 8 oz |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Allspice |
|
|
Salt to taste |
|
|
Fresh ground black pepper |
INSTRUCTIONS
GREEK TOMATO SAUCE
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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