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Shrimp with Tomatoes, Oregano and Feta

Source: Casual Cuisines of the World - Taverna
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
  Serves 4
This dish is served at seaside tavernas all over Greece. The shrimp can be sauteed and dressed with the tomato sauce up to 4 hours in advance. At serving time, sprinkle on the feta cheese and slip under a broiler or into an oven. Serve with plenty of crusty bread for capturing the delicious juices.
RECIPE INGREDIENTS
1 1/2 pounds large shrimp, peeled and deveined
salt and freshly ground black pepper
4 tablespoons olive oil
1 small yellow onion, chopped, or 6 green onions, chopped
4 cloves garlic, finely minced
Pinch of ground cayenne pepper, optional
2 tablespoons dried oregano
1 1/2 cups tomato sauce or 4 large tomatoes, peeled, seeded, diced
Pinch of sugar, if needed
1/2 pound feta cheese, crumbled
1/4 cup chopped fresh Italian parsley
Shrimp with Tomatoes, Oregano and Feta Recipe at Cooking.com
DIRECTIONS
Preheat an oven to 450 degrees F or preheat a broiler or grill.


Sprinkle the shrimp with salt and black pepper. In a large saute pan over medium-high heat, warm 2 tablespoons of the olive oil. Add the shrimp and saute, stirring briskly, until pink and beginning to curl, 2-3 minutes. Using a slotted spoon, transfer the shrimp to 4 flameproof ramekins or small gratin dishes, distributing them evenly.


In the same pan over medium heat, warm the remaining 2 tablespoons olive oil. Add the yellow onion or green onions and saute until tender, about 8 minutes. Add the garlic, cayenne (if using), and oregano and saute for 2 minutes longer. Add the tomato sauce or diced tomatoes and simmer until thickened slightly, about 2 minutes longer. Add the sugar if the tomatoes are not sweet and season to taste with salt and black pepper.


Pour the sauce over the shrimp, dividing it evenly. Then sprinkle the feta over the tops. Bake or broil until the cheese melts, 5-8 minutes if baking or 3-5 minutes if broiling.


Sprinkle the shrimp with the parsley and serve hot.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 497
Fat. Total: 29g
Fiber: 3g
Carbohydrates, Total: 15g
Sodium: 1444mg
% Cal. from Fat: 53%
Cholesterol: 309mg
Protein: 45g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Marci, TX Reviewed: 03/25/2008
This one was quick and easy too. The only time it really takes is chopping veggies and peeling shrimp. I did not use the Cayenne, I used Paprika and only a dash... and did not use sugar... just didn't feel right. Served with Ciabiatta bread and steamed green beans. It was a quick delicious meal and is good for company too, especially if you need something really quick and impressive.
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