Shrimp in greek tomato sauce with feta
4 servings
Ingredients
| Quantity | 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 | Yellow onion, peeled and coarsley chopped | |
| 1 | Clove garlic, minced | |
| 5 | 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 | Can tomato sauce, 8 oz | |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Allspice |
| Salt to taste | ||
| Fresh ground black pepper | ||
Directions
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