Shrimp And Feta
|Medium shrimp||1 1⁄2 Pound|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Olive oil||8 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||3 Clove (15 gm), minced|
|Canned italian plum tomatoes||28 Ounce, drained and broken up with a fork (1 Can)|
|Dried oregano||1 Teaspoon|
|Capers||2 Tablespoon, drained|
|Freshly ground black pepper||To Taste|
|Feta cheese||1⁄2 Pound, crumbled|
Peel shrimp and add shells to small saucepan.
Devein shrimp and refrigerate covered.
Add wine and water to shells in pan.
Bring to a boil then simmer briskly until liquid is reduced to half.
Preheat oven to 350°.
Heat 5 tablespoons olive oil in medium saucepan over medium heat; add onions and garlic; saute 2 minutes.
Add tomatoes shrimp broth, oregano, capers, salt, and pepper.
Bring to a boil over high heat, then reduce heat to medium and simmer 25 to 30 minutes or until slightly thickened, stirring frequently.
Heat remaining 3 tablespoons olive oil in saute pan and add shrimp, stirring and turning for 2 to 3 minutes, or until they turn pink.
Do not overcook.
If you use a smaller saute pan, you may have to do this in two batches.
Spread half the sauce over the bottom of casserole.
Arrange shrimp on top and cover with remaining sauce.
Scatter crumbled cheese evenly on top and bake 10 to 15 minutes.