Post by April B. on Aug 29, 2004 8:57:16 GMT -6
SHRIMP AND FETA STEW
3 tablespoons olive oil
1/2 small onion, chopped
2 garlic cloves, finely chopped
1 cup diced tomatoes with juice, plus 1/2 cup water
1/2 cup dry white wine
1/2 teaspoon chopped oregano
1/2 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh parsley
1 tablespoon ouzo or Pernod (optional)
Heat oil in a large nonstick skillet over medium heat. Saute onion 5
minutes, until soft. Add garlic and cook 1 minute more. Add tomatoes, water,
wine, oregano and salt. Cook 10 minutes, stirring occasionally, until
mixture thickens.
Add shrimp to skillet, cook 2 or 3 minutes until just cooked through. Stir
in cheese, parsley and ouzo, if using. Serve immediately.
3 tablespoons olive oil
1/2 small onion, chopped
2 garlic cloves, finely chopped
1 cup diced tomatoes with juice, plus 1/2 cup water
1/2 cup dry white wine
1/2 teaspoon chopped oregano
1/2 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh parsley
1 tablespoon ouzo or Pernod (optional)
Heat oil in a large nonstick skillet over medium heat. Saute onion 5
minutes, until soft. Add garlic and cook 1 minute more. Add tomatoes, water,
wine, oregano and salt. Cook 10 minutes, stirring occasionally, until
mixture thickens.
Add shrimp to skillet, cook 2 or 3 minutes until just cooked through. Stir
in cheese, parsley and ouzo, if using. Serve immediately.