Yield: 6 Servings
Measure | Ingredient |
---|---|
⅓ cup | Olive oil; pref. greek |
3 pounds | Shrimp; shelled and deveined |
1 each | Onion; large; thinly sliced |
1 each | Garlic clove; peeled/crushed |
2½ pounds | Tomatoes; peeled/chopped |
1 tablespoon | Sugar |
3 tablespoons | Dry white wine |
½ cup | Flat leaf parsley; fine chop |
\N \N | Salt and pepper |
3 \N | Tomatoes (additional) |
6 ounces | 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/ Using 6 individual bake and serve casseroles, divide the sauce among them,