What’s For Dinner?
Greek Shrimp With Feta
(First star is lowest, fourth star is highest)
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
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
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.