|1½ pounds||Medium-size raw shrimp in the shell (about 25) -OR-|
|1 pounds||Frozen shelled and deveined shrimp, thawed|
|2 tablespoons||Lemon juice|
|¼ cup||Chopped green onions|
|1 large||Clove garlic, crushed|
|2 tablespoons||Vegetable oil|
|½ cup||Dry white wine|
|1 tablespoon||Chopped fresh basil -OR-|
|1 teaspoon||Leaf basil, crumbled|
|2 tablespoons||Chopped parsley|
|3 ounces||Feta cheese, cubed (3/4 cup)|
1. Wash and shell shrimp, leaving on tail section; devein. Place in medium-size bowl, or substitute the defrosted shrimp. Sprinkle with lemon juice.
2. Peel, seed and chop tomatoes to make 1½ cups. Reserve.
3. Saute onion and garlic in oil in large skillet until soft, about 5 minutes. Stir in tomatoes, wine, basil, 1 tablespoon of the parsley, salt and pepper. Simmer, uncovered, 15 minutes until mixture thickens slightly.
4. Stir in shrimp with lemon juice; cook just until shrimp turn pink and are firm, about 5 minutes. Add cheese. Taste for seasoning and sprinkle with remaining 1 tablespoon parsley. Serve with rice, if you wish. Posted to EAT-L Digest 10 Mar 97 by "Elizabeth A. Post" <millefiore@...> on Mar 10, 1997
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