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Title: Shrimp in Greek Tomato Sauce with Feta
Categories: Seafood Sauce Greek
Yield: 4 Servings
| 1 1/2 | lb | Shrimp, peel and devein |
| 1/2 | c | Clam juice or fish stock |
| 1/2 | lb | Feta cheese, sliced 1/4" thick, or crumbled cheese |
| 2 | c | Greek tomato sauce |
| GREEK TOMATO SAUCE | ||
| 3 | tb | Olive oil |
| 1 | Yellow onion, peeled and coarsley chopped | |
| 1 | Clove garlic, minced | |
| 5 | Very ripe tomatoes, cored and coarsley chopped (about 4 1/2 | |
| 2 | tb | Chopped parsley |
| 2 | ts | Whole oregano |
| 1 | c | Dry red wine |
| 1 | Can tomato sauce, 8 oz | |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Allspice |
| 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
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