| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
Greek |
Cheese, Greek, Main dishes, Seafood, Shrimp |
5 |
Servings |
INGREDIENTS
| 30 |
lg |
Shrimp |
| 1/2 |
c |
Sherry wine |
| 2 |
|
Cloves galric; chopped fine |
| 6 |
oz |
Olive oil |
| 3 |
md |
Onions; chopped fine |
| 4 |
md |
Tomatoes; peeled/chopped |
| 2 |
|
Stalks celery; chopped fine |
| 1 |
ts |
Thyme |
| 1 |
ts |
Basil |
|
|
Salt and pepper |
| 8 |
oz |
Feta cheese; crumbled |
INSTRUCTIONS
Remove shrimp from shell, leaving the tail on. Devein shrimp and slit
slightly. Place in a bowl and marinate with wine and garlic for 1 hour. In
a frying pan, heat olive oil. Add onions and saute until golden brown. Add
chopped tomtoes, celery, thyme, basil and season to taste with salt and
pepper. Cook for 15 minutes over High heat. In oval-shaped Pyrex dish,
arrange shrimp in circular fashoin with tails pointing outward toward rim
of dish. About six shrimp should fit in one dish. Pour sauce over the
shrimp, but not the tails. Sprinkle crumbled feta cheese over shrimp and
sauce. Bake in 350 F. oven for 8-10 minutes. Serve with rice pilaf and
glass of white wine for a lovely meal. Makes 5 servings. MC formatting by
bobbi744@sojourn.com
Recipe by: Opaa! Greek Cooking, Detroit Style, by George J. Gekas
Posted to MC-Recipe Digest V1 #817 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 28, 1997
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