Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Medium-size raw shrimp in the shell (about 25) -OR- |
| 1 pounds | Frozen shelled and deveined shrimp, thawed |
| 2 tablespoons | Lemon juice |
| 4 smalls | Tomatoes |
| 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 |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 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