Carmen's shrimp with feta

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,

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