Shrimp With Feta Cheese
|Lemon juice||1 Tablespoon|
|Medium shrimp||1 1⁄4 Pound, peeled, deveined|
|Olive oil||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Green onions||1⁄2 Bunch (50 gm), finely chopped (Use Only Part Of Green Stems)|
|Garlic||1 Clove (5 gm), minced|
|Tomato puree||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Feta cheese||1⁄4 Pound, cut into 0.5 inch squares|
Pour lemon juice over shrimp; let stand while making sauce.
Heat oil in heavy skillet.
Add onions (green and white) and garlic; saute until limp.
Add tomato puree and wine; let simmer 15 minutes.
Melt butter in another skillet; saute shrimp until pink (3 to 4 minutes).
Gently warm brandy; ignite.
Pour over shrimp; when flame extinguishes, add oregano and parsley.
Transfer shrimp to small casserole (1/2 quart).
Mix remaining juice from pan in which shrimp were cooked with tomato-puree sauce; pour over shrimp.
Top with cheese; press cheese into sauce.
Bake at 375 Â°F 15 minutes or until hot and bubbly.