Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sliced onions |
| 3 tablespoons | Olive oil |
| 3 \N | Tomatoes; peeled, seeded, |
| \N \N | And chopped |
| ⅓ cup | Dry white wine |
| 3 tablespoons | Minced fresh parsley |
| 1 tablespoon | Minced garlic |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| 1 pounds | Large shrimp; shelled, deveined |
| 8 ounces | Crumbled Feta cheese |
In a skillet cook the onions in the olive oil over moderate heat, stirring occasionally, until soft. Add the tomatoes, wine, parsley, garlic and salt and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
Let cool. Stir in shrimp. Preheat oven to 450 degrees. Spoon the tomato and shrimp mixture into a gratin dish, top with the feta and bake for 10 minutes, or until mixture is bubbling and shrimp are cooked through. This recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4750 broadcast 04-22-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
05-06-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.