Shrimp with Tomatoes, Oregano and Feta
Source of Recipe
Source: Casual Cuisines of the World - Taverna
List of Ingredients
1 1/2 pounds large shrimp, peeled and deveined
Salt and freshly ground black pepper
4 tablespoons olive oil
1 small yellow onion, chopped, or 6 green onions, chopped
4 cloves garlic, finely minced
Pinch of ground cayenne pepper, optional
2 tablespoons dried oregano
1 1/2 cups tomato sauce or 4 large tomatoes, peeled, seeded, diced
Pinch of sugar, if needed
1/2 pound feta cheese, crumbled
1/4 cup chopped fresh Italian parsley
Recipe
Preheat an oven to 450 degrees F or preheat a broiler or grill.
Sprinkle the shrimp with salt and black pepper. In a large saute pan over medium-high heat, warm 2 tablespoons of the olive oil. Add the shrimp and saute, stirring briskly, until pink and beginning to curl, 2-3 minutes. Using a slotted spoon, transfer the shrimp to 4 flameproof ramekins or small gratin dishes, distributing them evenly.
In the same pan over medium heat, warm the remaining 2 tablespoons olive oil. Add the yellow onion or green onions and saute until tender, about 8 minutes. Add the garlic, cayenne (if using), and oregano and saute for 2 minutes longer. Add the tomato sauce or diced tomatoes and simmer until thickened slightly, about 2 minutes longer. Add the sugar if the tomatoes are not sweet and season to taste with salt and black pepper.
Pour the sauce over the shrimp, dividing it evenly. Then sprinkle the feta over the tops. Bake or broil until the cheese melts, 5-8 minutes if baking or 3-5 minutes if broiling.
Sprinkle the shrimp with the parsley and serve hot.
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