Greek Shrimp Broiled With Feta Cheese
Ingredients:
24 large, frozen, cooked, peeled shrimp, tail on, thawed
2 tablespoons olive oil (divided use)
2 tablespoons minced fresh parsley, plus extra for garnish
1½ teaspoons dried oregano leaves
¼ teaspoon salt
1½ cups small-diced sweet onion
1 tablespoon minced garlic
1 (14½-ounce) can diced tomatoes
¾ teaspoon sugar
1/8 teaspoon red pepper flakes
2 tablespoons dry white wine or dry vermouth
½ to ¾ cup water, as needed
4 ounces mild feta cheese, cut into ½ -inch dice
Buttered noodles mixed with poppy seeds
Directions:
Adjust broiler rack about 5 inches from heat source; turn on broiler. Set aside shallow baking dish just large enough to hold shrimp in snug single layer.
Put shrimp in reserved dish. Combine 1 tablespoon oil, parsley, oregano and salt in small dish. Toss with shrimp, then arrange in single layer. Set aside.
Heat remaining oil in skillet over medium high heat. Add onion and garlic. Cook until softened, stirring often, about 3 minutes. Add tomatoes with their juice (mixed with sugar), red pepper flakes and wine. Cook until onions are very soft, about 8 minutes. Stir often; if mixture is too thick, add water as needed. Sauce should be flowing but not thin. Spoon evenly over shrimp. Dot surface with feta cheese. Can be broiled immediately or refrigerated several hours.
To serve, broil until cheese is browned and juices bubbling, about 3 to 4 minutes. Garnish with parsley. Serve hot with buttered noodles. Makes 6 servings.
PER SERVING: Cal 364 (23% fat) Fat 9 g (3 g sat) Fiber 4 g Chol 53 mg Sodium 422 mg Carb 52 g Calcium 114 mg
Ingredients:
24 large, frozen, cooked, peeled shrimp, tail on, thawed
2 tablespoons olive oil (divided use)
2 tablespoons minced fresh parsley, plus extra for garnish
1½ teaspoons dried oregano leaves
¼ teaspoon salt
1½ cups small-diced sweet onion
1 tablespoon minced garlic
1 (14½-ounce) can diced tomatoes
¾ teaspoon sugar
1/8 teaspoon red pepper flakes
2 tablespoons dry white wine or dry vermouth
½ to ¾ cup water, as needed
4 ounces mild feta cheese, cut into ½ -inch dice
Buttered noodles mixed with poppy seeds
Directions:
Adjust broiler rack about 5 inches from heat source; turn on broiler. Set aside shallow baking dish just large enough to hold shrimp in snug single layer.
Put shrimp in reserved dish. Combine 1 tablespoon oil, parsley, oregano and salt in small dish. Toss with shrimp, then arrange in single layer. Set aside.
Heat remaining oil in skillet over medium high heat. Add onion and garlic. Cook until softened, stirring often, about 3 minutes. Add tomatoes with their juice (mixed with sugar), red pepper flakes and wine. Cook until onions are very soft, about 8 minutes. Stir often; if mixture is too thick, add water as needed. Sauce should be flowing but not thin. Spoon evenly over shrimp. Dot surface with feta cheese. Can be broiled immediately or refrigerated several hours.
To serve, broil until cheese is browned and juices bubbling, about 3 to 4 minutes. Garnish with parsley. Serve hot with buttered noodles. Makes 6 servings.
PER SERVING: Cal 364 (23% fat) Fat 9 g (3 g sat) Fiber 4 g Chol 53 mg Sodium 422 mg Carb 52 g Calcium 114 mg
