Greek Shrimp
Betsy Beard
ingredients
- Olive oil
- 4 finely chopped shallots
- 2 tsp minced garlic
- 16 oz can chopped tomatoes -- drain and save juice
- 2 Tbsp tomato paste
- 1/4 cup chopped fresh parsley
- 2 Tbsp fresh basil
- 1/2 tsp salt
- Black pepper
- 1 1/2 lbs medium shrimp to large peeled
- 1 Tbsp fresh lemon juice
- 1/2 lb feta cheese crumbled
- 2 Tbsp fresh parsley chopped for garnish
directions
- 1
Heat olive oil in pan with a lid. Add shallots and sauté for 2 minutes. Add garlic and sauté for another minute. Add the salt, pepper, basil, parsley, tomato paste, drained tomatoes, and juice from the tomatoes. Stir to combine over heat until boiling, then reduce heat and simmer for about 20 minutes. Cover the pan if too much liquid is steaming off.
- 2
Preheat oven to 350.
- 3
Place peeled shrimp in a bowl and sprinkle with the lemon juice.
- 4
Lightly grease a baking dish with butter and pour about 1/2 of the sauce into the bottom. Arrange the shrimp over the layer of sauce and pour the remaining sauce over the shrimp. Sprinkle the feta cheese over the top layer of sauce.
- 5
Bake dish in the over for 20 minutes until the shrimp are just cooked and the cheese melted. Remove from oven and sprinkle the top with the extra parsley for garnish.
Source: Louis Herrin (The Good Seafood Book)
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