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Baked Shrimp With Feta

appetizers, ethnic, seafood

1 tablespoon olive oil shredded fresh basil leav; es
2 onions, thinly sliced
2 garlic cloves, minced
8 tomatoes peeled and coarsely choppe; d
1/4 cup dry white wine
1/3 cup shredded fresh basil or 2 ts dried
1/4 teaspoon each salt and pepper
2 lb large shrimp shelled and deveined
1/2 lb feta cheese, crumbled

Description: Flecked with feta and fragrant with basil, this easy shrimp dish will also serve 4 as a main course. min. Instructions: In a large, heavy saucepan, heat olive oil over medium heat. Cook onions and garlic, stirring 2 to 3 minutes or until softened. Stir in tomatoes, wine, basil, salt and pepper. Bring to a boil over high heat. Reduce to medium-low; simmer, covered, stirring occasionally, 1 hour or until slightly thickened. Add shrimp to sauce; spoon mixture into 8-cup casserole. Bake, uncovered, in 375F oven 15 minutes, strring twice. Sprinkle feta evenly on top; bake 5 to 10 minutes or until shrimp are pink and feta slightly melted. Sprinkle with basil and ground black pepper. Source/Author: Homemaker's Recipe Collection of The Year /typo Bob Shiells Nutrition: per: Serving Calories: 225 Total Fat (g): 10 Protein (g): Saturated Fat (g): Sodium (g): Cholesterol (mg): : Carbohyrates (g): Notes: To peel tomatoes, immerse them in a large saucepan boiling water for 10 seconds or until skins loosen. Drain then chill under cold running water; remove core and slip off skins.

Yield: 8 servings

Preparation Time: 30 mi

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