| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Taste2 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Sliced onions |
| 3 |
tb |
Olive oil |
| 3 |
|
Tomatoes; peeled, seeded, |
|
|
And chopped |
| 1/3 |
c |
Dry white wine |
| 3 |
tb |
Minced fresh parsley |
| 1 |
tb |
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
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