Shrimp With Feta
|Ripe tomatoes/16 cups chopped tomatoes||24 Large|
|Ground cumin seed||4 Teaspoon|
|Chopped onion||6 Cup (96 tbs)|
|Black pepper||To Taste|
|Garlic||8 Clove (40 gm), minced|
|Olive oil||6 Tablespoon|
|Fresh basil/4 teaspoons dried basil||4 Tablespoon|
|Unsalted butter||8 Tablespoon|
|Crumbled feta cheese||1 1⁄3 Cup (21.33 tbs)|
|Shrimp||4 Pound, shelled|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
Seed tomatoes and chop coarsely.
Saute onion and garlic in oil until onion softens but does not brown.
Add tomatoes, basil, cumin, sugar and pepper.
Cook, uncovered, about 30 minutes.
Melt butter in skillet large enough to hold shrimp and saute shrimp just until it turns pink.
Heat ouzo, flame and pour over shrimp.
Repeat with cognac.
Arrange shrimp and juice from pan in shallow casserole(s) and pour tomato sauce over.
Top with feta and refrigerate, if desired.
To serve, remove from refrigerator 30 minutes before baking.
Bake at 375 degrees 13 to 15 minutes, until mixture is hot and bubbly, but do not let shrimp overcook.
Sprinkle with parsley.
NOTE TO COOK: Prepare dish and arrange in bake and serve casseroles.
Cover with foil and bring to party.
Bake and sprinkle with parsley.