Search for anything:

Garithes Uvetsi (Prawn And Cheese Casserole)

shrimp, greek

1 1/2 pounds large raw shrimp; peeled, deveined
salt and pepper
1/2 cup olive oil; divided
1 medium onion; finely chopped
1 bunch green onions, finely chopped
2 cloves garlic; minced
1 tablespoon dried oregano
3 tablespoons finely chopped fresh basil
4 tomatoes; peeled, seeded, chopped
1 teaspoon liquid honey
1/2 cup white wine*
2 teaspoons ground pepper
1/2 pound Feta cheese; crumbled
2 tablespoons grated Romano cheese
1/4 cup finely chopped parsley

*Tomato juice or chicken stock can be substituted. Season shrimp with salt and pepper. Heat 1/4 cup olive oil in large skillet; quickly sear shrimp (about 1 minute). Remove from pan; set aside. Heat remaining oil in skillet over medium heat, cook onion until translucent, about 10 minutes. Add green onion, garlic, oregano, basil; cook 5 minutes. Add tomatoes, honey and wine; simmer briskly 8-10 minutes. Season with pepper. Preheat oven to 400ºF. Distribute half of the tomato sauce among 4 oven-proof ramekins. Divide and add shrimp to each ramekin. Spoon the rest of the sauce over the shrimp. Top with crumbled Feta and Romano cheeses. Bake 10 minutes or until cheeses are melted. Sprinkle with parsley. Serve immediately.

Contributor: Nathan Fong - Save-on-Foods' Appeal

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU