Storm the Cassoulet

Shrimp with Feta

on March 16, 2012


20 (U- 16/20) shrimp, peeled and deveined (see note)
Salt and pepper, to taste
1/4 cup olive oil
1 small onion or 6 scallions, chopped
4 garlic cloves, minced
Cayenne pepper, to taste (optional)
2 tablespoons finely chopped fresh oregano
1 cup tomato sauce
1/2 pound feta cheese, crumbled
4 tablespoons chopped parsley


Season the shrimp with salt and pepper. Heat 2 tablespoons of oil in a large sauté pan. Sauté the shrimp for 2 to 3 minutes, or until they turn pink. Remove the shrimp from the pan, and divide them equally into 4 oven-proof serving dishes.

Heat the remaining oil in the same sauté pan. Cook the onions or scallions over moderate heat until tender, about 8 minutes. Add the garlic, cayenne (if using) and oregano. Cook for 2 minutes. Add the tomato sauce and simmer for a few minutes. Season with salt and pepper. Divide the sauce evenly over each serving of shrimp.

Sprinkle the feta cheese on top of each serving. Bake in a 350-degree oven until the cheese is slightly melted. You can also broil this dish. Remove from the oven. Sprinkle each serving with freshly chopped parsley. Serve with slices of grilled bread.

Note: U- 16/20 refers to the number of shrimp per pound according to size. These would be in the jumbo/extra jumbo size category.

Optional:  cannellini beans, kalamata olives, mushrooms, and/or brown rice.

Serves 4.


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