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Title: Shrimp in Greek Tomato Sauce with Feta
Categories: Seafood Sauce Greek
Yield: 4 Servings

1 1/2lbShrimp, peel and devein
1/2cClam juice or fish stock
1/2lbFeta cheese, sliced 1/4" thick, or crumbled cheese
2cGreek tomato sauce
3tbOlive oil
1 Yellow onion, peeled and coarsley chopped
1 Clove garlic, minced
5 Very ripe tomatoes, cored and coarsley chopped (about 4 1/2
2tbChopped parsley
2tsWhole oregano
1cDry red wine
1 Can tomato sauce, 8 oz
1/4tsGround cinnamon
  Salt to taste
  Fresh ground black pepper

Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes. Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups.

Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve.

May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly.

Suggestions: Good served over spiral vegetable flavored pasta. Substitiue: Rock Shrimp, Scallops or Orange Roughy