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DEL.ICIO.USGreek Shrimp With Feta
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In the Kitchen With . . . Elaine Groves, Stone Mountain
Nominated by sister-in-law Jennifer Chiovaro:
"[Elaine married] my brother seven years ago. We all knew from dinner parties and holidays that Elaine was a fabulous cook, but it wasn't until my husband and I lived with them while waiting to close on a house did we realize that Elaine created terrific food on a daily basis. "Elaine initially became famous with our family for her amazing salads. With her Greek heritage and effortless ability to combine spices, ingredients and salad dressings, Elaine's salads were always spectacular."
Hands on time: 30 minutes Total time: 50 minutes Serves: 4
Ingredients:
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3 tablespoons olive oil
2 tablespoons butter or margarine
1 medium onion, chopped
2 tablespoons chopped fresh parsley
2 cloves minced garlic
1 (14 1/2-ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon granulated sugar
1/2 cup dry white wine
1 1/2 pounds shrimp, peeled, deveined and butterflied
1 teaspoon lemon juice
1 cup (about 4 ounces) crumbled feta cheese
Instructions:
Preheat oven to 425 degrees. In a nonreactive large skillet over medium heat, warm the olive oil and butter. Add the onion and saute until light golden brown, 7 to 10 minutes. Stir in the parsley and garlic. Add the tomatoes, oregano, basil and sugar and cook for 5 minutes. Add the wine, increase the heat and cook until the liquid is 75 percent absorbed, about 10 minutes. Stir in the shrimp and cook until just pink, about 1 minute. Remove from the heat and stir in the lemon juice.
Lightly coated a 2-quart casserole with cooking spray. Pour the shrimp and sauce into the dish and top with the feta cheese. Bake until the cheese melts and turns light brown on the edges, about 15 minutes.
Lightly coated a 2-quart casserole with cooking spray. Pour the shrimp and sauce into the dish and top with the feta cheese. Bake until the cheese melts and turns light brown on the edges, about 15 minutes.
Notes:
Elaine Groves serves these saucy shrimp straight up as an appetizer or over pasta as a main dish. In the summer, she says, you can substitute 2 cups fresh diced tomatoes for the canned and 1 tablespoon each of chopped fresh basil and oregano for the dried
Nutrition:
Per serving: 479 calories (percent of calories from fat, 53), 41 grams protein, 12 grams carbohydrates, 2 grams fiber, 27 grams fat (11 grams saturated), 308 milligrams cholesterol, 742 milligrams sodium.
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