Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Shrimp, peel and devein |
½ cup | Clam juice or fish stock |
½ pounds | Feta cheese, sliced 1/4\" |
3 tablespoons | Olive oil |
1 \N | Yellow onion, peeled and coarsley chopped |
1 \N | Clove garlic, minced |
5 \N | Very ripe tomatoes, cored and coarsley chopped (about 4 1/2 cups) |
2 tablespoons | Chopped parsley thick, or crumbled cheese |
2 cups | Greek tomato sauce |
2 teaspoons | Whole oregano |
1 cup | Dry red wine |
1 \N | Can tomato sauce, 8 oz |
¼ teaspoon | Ground cinnamon |
⅛ teaspoon | Allspice |
\N \N | Salt to taste |
\N \N | Fresh ground black pepper |
GREEK TOMATO SAUCE
Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes.
Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups.
Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve.
May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly.
Suggestions: Good served over spiral vegetable flavored pasta.
Substitiue: Rock Shrimp, Scallops or Orange Roughy