Vegetables > Tomato > |
| | Athenian Shrimp In Tomato & Feta Sauce
2 tablespoons of olive oil
1 medium onion, chopped
1 garlic clove, minced
one 28 ounce can of tomatoes in thick puree
6 ounces of tomato paste
1 cup of dry wine or vermouth
2 tablespoons of chopped parsley
1 teaspoon of dried oregano
1 teaspoon of freshly-ground black pepper
1 pound of medium shrimp peeled, deveined
2 ounces of feta cheese in 1/4" cubes
Heat oil in a sauté pan and add the onion and garlic. Cook, stirring often, until the onion is softened, about 4 minutes.
Transfer to a 3 1/2-quart slow cooker. Add the tomatoes with their puree, the tomato paste, wine, parsley, oregano and pepper. Cover and cook for 6 to 8 hours on LOW.
Increase the heat to HIGH and add the shrimp. Cook just until the shrimp are firm and have turned pink, about 15 minutes. Stir in the feta cheese and serve immediately.
This recipe yields 4 servings.
Formatted for MC5 08-03-1999 by Joe Comiskey |
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