Yield: 4 servings
|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@...
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.