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Shrimp With Feta In Casserole latin american, stews 2 pounds medium shrimp; peeled and deveined 3 tablespoons fresh lemon juice 1 cup olive oil 1 large garlic clove; minced 12 green onions; finely chopped 1 stalk celery; finely chopped 2 tablespoons finely chopped fresh parsley 3 medium ripe tomatoes; peeled and chopped 1 large ripe tomato; peeled and chopped 1 cup bottled clam juice salt and freshly ground pepper; to taste butter; for sauteing 1 tablespoon minced fresh oregano 1/2 cup dry white wine 1 pound feta cheese; crumbled Preheat oven to 400 degrees. Place shrimp in a bowl and pour lemon juice over top; set aside. In a skillet over medium-high heat, warm oil. Add garlic, onions, celery, parsley, and chopped tomatoes; cook until onions are soft (4 or 5 minutes). Reduce heat and simmer, uncovered, 20 minutes. Add clam juice and simmer 5 minutes longer. Season with salt and pepper; remove from heat. In a second skillet over medium-high heat, melt butter. Add shrimp and saute just until they turn pink (about 1 minute). Remove from heat. Pour tomato mixture into a casserole. Place whole tomato in center of dish and surround evenly with sauteed shrimp. Sprinkle oregano over entire casserole, then drizzle wine over and around shrimp. Sprinkle feta over shrimp and tomato centerpiece. Bake until cheese melts (about 15 minutes). NOTES : To serve, carefully lift out shrimp with spatula so that melted feta stays intact and place on individual serving plates. Spoon some sauce from casserole alongside. Cut tomato in sixths and serve as a garnish. Yield: 6 servings. 0 0 0 0 0 0 0 26093 0 0 0 0 0 0 0 Contributor: © 1995 Cole Group, Inc. Yield: 6 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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