Tourcolimano style shrimp
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | larges | Shrimp |
| ½ | cup | Sherry wine |
| 2 | Cloves galric; chopped fine | |
| 6 | ounces | Olive oil |
| 3 | mediums | Onions; chopped fine |
| 4 | mediums | Tomatoes; peeled/chopped |
| 2 | Stalks celery; chopped fine | |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Basil |
| Salt and pepper | ||
| 8 | ounces | Feta cheese; crumbled |
Directions
Remove shrimp from shell, leaving the tail on. Devein shrimp and slit slightly. Place in a bowl and marinate with wine and garlic for 1 hour. In a frying pan, heat olive oil. Add onions and saute until golden brown. Add chopped tomtoes, celery, thyme, basil and season to taste with salt and pepper. Cook for 15 minutes over High heat. In oval-shaped Pyrex dish, arrange shrimp in circular fashoin with tails pointing outward toward rim of dish. About six shrimp should fit in one dish. Pour sauce over the shrimp, but not the tails. Sprinkle crumbled feta cheese over shrimp and sauce. Bake in 350 F. oven for 8-10 minutes. Serve with rice pilaf and glass of white wine for a lovely meal. Makes 5 servings. MC formatting by bobbi744@...
Recipe by: Opaa! Greek Cooking, Detroit Style, by George J. Gekas Posted to MC-Recipe Digest V1 #817 by Roberta Banghart <bobbi744@...> on Sep 28, 1997