Shrimp grecian style

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

Similar recipes