Post by April B. on Aug 29, 2004 8:56:20 GMT -6
Greek Shrimp with Feta (Garides saganaki)
INGREDIENTS:
Serves 4
3 tbsp. olive oil
2 1/2 cups chopped onions
1/4 cup finely chopped fresh parsley
1 clove garlic, minced
1/2 tsp. sugar
3 cups chopped fresh plum tomatoes (about 1 1/2 lbs.)
1 cup dry white wine, preferably retsina (Greek resinated wine)
1 1/2 lbs. shrimp, peeled and deveined
1 cup crumbled feta cheese
METHOD:
Preheat the oven to 425 F. Warm the oil in a nonreactive large
skillet over med. heat. Add the onions and saute until a light
golden brown, 7 min. Add the parsley, garlic and sugar and stir to
mix. Add the tomatoes and cook until they soften and the liquid is
absorbed, about 20 min. Add the wine to the skillet and cook until
the liquid is absorbed. Add the shrimp and cook, stirring
occasionally, for 30 seconds. Remove from the heat. Pour the shrimp
and sauce into a 2 qt. casserole. Top with the feta cheese. Bake
until the cheese melts, 5 min.
INGREDIENTS:
Serves 4
3 tbsp. olive oil
2 1/2 cups chopped onions
1/4 cup finely chopped fresh parsley
1 clove garlic, minced
1/2 tsp. sugar
3 cups chopped fresh plum tomatoes (about 1 1/2 lbs.)
1 cup dry white wine, preferably retsina (Greek resinated wine)
1 1/2 lbs. shrimp, peeled and deveined
1 cup crumbled feta cheese
METHOD:
Preheat the oven to 425 F. Warm the oil in a nonreactive large
skillet over med. heat. Add the onions and saute until a light
golden brown, 7 min. Add the parsley, garlic and sugar and stir to
mix. Add the tomatoes and cook until they soften and the liquid is
absorbed, about 20 min. Add the wine to the skillet and cook until
the liquid is absorbed. Add the shrimp and cook, stirring
occasionally, for 30 seconds. Remove from the heat. Pour the shrimp
and sauce into a 2 qt. casserole. Top with the feta cheese. Bake
until the cheese melts, 5 min.