| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Taste2 | 4 | Servings | |
INGREDIENTS
| 1 | c | Sliced onions |
| 3 | T | Olive oil |
| 3 | Tomatoes, peeled seeded | |
| And chopped | ||
| 1/3 | c | Dry white wine |
| 3 | T | Minced fresh parsley |
| 1 | T | Minced garlic |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | lb | Large shrimp, shelled |
| deveined | ||
| 8 | oz | Crumbled Feta cheese |
INSTRUCTIONS
In a skillet cook the onions in the olive oil over moderate heat, stirring occasionally, until soft. Add the tomatoes, wine, parsley, garlic and salt and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes. Let cool. Stir in shrimp. Preheat oven to 450 degrees. Spoon the tomato and shrimp mixture into a gratin dish, top with the feta and bake for 10 minutes, or until mixture is bubbling and shrimp are cooked through. This recipe yields 4 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4750 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-06-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 377
Calories From Fat: 208
Total Fat: 23.6g
Cholesterol: 193.3mg
Sodium: 1514.3mg
Potassium: 477.9mg
Carbohydrates: 13.3g
Fiber: 2g
Sugar: 7g
Protein: 25.1g