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Main Dishes - Fish/Seafood J. Goldstein's Mediterranean The Beautiful Cookbook
Shrimp 9/3/1994

Shrimp with Feta Cheese

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Servings: 4

A specialty from Salonika, though served all over Greece. I received raves from all shrimp lovers on this recipe.

1-1/2 lb shrimp (prawns), peeled & deveined
salt & freshly ground pepper, plus 2 tsp pepper
1/2 cup olive oil
1 yellow onion, chopped
1 bunch green onions, including green tops, minced
2 cloves garlic minced
1 tbls. dried oregano
3 tbls. chopped fresh basil or dill
4 tomatoes, peeled, seeded, chopped
1 tsp. honey or sugar
1/2 cup dry white wine
1/2 lb feta cheese, crumbled
4 TB chopped cilantro or Italian parsley

Sprinkle the shrimp with salt & pepper. In a large saute pan over high heat, warm 1/4 cup of the oil. Add the shrimp & sear quickly on both sides. Remove from the pan and set aside. (Refrigerate if not cooking within the next 15 minutes.)

In the same pan over medium heat, warm the remaining 1/4 cup oil. Add the yellow onion and saute until tender and translucent, 8-10 minutes. Add the green onions, garlic, oregano, and basil or dill, and cook 5 minutes longer. Add the tomatoes, honey or sugar, and wine, simmer briskly to thicken the mixture, 8-10 minutes. Season with 2 tsp. pepper; do not add too much salt as the feta will be salty.

Meanwhile, preheat oven to 400 degrees. Divide half of the tomato sauce among 4 ramekins. Divide the shrimp evenly among the ramekins. Spoon the remaining tomato sauce over shrimp. Top each portion with an equal amount of cheese, Bake until the shrimp are cooked and the cheese melts, about 10 minutes.

[Alternatively, cook the tomato sauce as directed. Return the seared shrimp to the tomato sauce, sprinkle the feta on top, cover and simmer until the cheese melts, about 7 minutes. Serve hot, sprinkled with cilantro.]

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