Title: Carmen's Shrimp with Feta
Categories: Entree Fish Shellfish
Yield: 6 Servings
| 1/3 | c | Olive oil; pref. greek |
| 3 | lb | Shrimp; shelled and deveined |
| 1 | | Onion; large; thinly sliced |
| 1 | | Garlic clove; peeled/crushed |
| 2 1/2 | lb | Tomatoes; peeled/chopped |
| 1 | tb | Sugar |
| 3 | tb | Dry white wine |
| 1/2 | c | Flat leaf parsley; fine chop |
| | | Salt and pepper |
| 3 | | Tomatoes (additional) |
| 6 | oz | Feta cheese; crumbled |
Heat enough olive oil in a large skillet to coat the botton of the pan.
Toss the shrimp in the oil until they turn color (about 1-2 minutes).
Remove shrimp and set aside. In a saucepan, prepare the sauce by heating
1/4 cup of the oil and cooking the onion over medium-high flame, stirring
frequently, until it is translucent. Coarsely chop the tomatoes (peel if
you like first) and blend with the sugar. Now, add the garlic clove and the
sugared, chopped tomatoes, and cook over medium-high flame until some of
the liquid has evaporated; about 15 minutes. Add white wine and most of the
parsley (reseving some for garnish). Season to taste with salt and pepper
and simmer the sauce until most of the liquid has evaporated, about 20
additional minutes. Adjust seasonings as necessary. Using 6 individual bake
and serve casseroles, divide the sauce among them, discarding the crushed
garlic clove. Set the shrimp on top, then the sliced tomatoes (the three
that you have peeled and sliced thinly), and the feta. Dribble a bit of
olive oil on top and bake at 350 degrees until the feta begins to darken,
the sauce bubbles and the shrimp are cooked through; about 15 minutes.
Garnish with the reserved parsley and serve.