Shrimp with Tomatoes and Feta Cheese
Ingredients
1 tbsp. butter 1 tsp. minced garlic 1/2 cup finely chopped onion 2 cups chopped, peeled tomatoes (about 2 lbs.) 2 tbsp. finely chopped fresh basil (1 tsp. dried 1 tsp. Dijon-style mustard 1 tsp. sugar 1/4 cup dry white wine 1/4 cup minced parsley plus 2 tbsp. 1 tbsp. lemon juice 1/2 tsp. salt freshly ground pepper 3/4 lb. large shrimp, peeled, deveined 2 tbsp. crumbled feta cheese |
Directions
In a large skillet, melt butter over low heat. Add garlic and onions - saute until onions are wilted, about 5 minutes. Add tomatoes, basil, mustard, and sugar. Mix well to blend and cook over moderate to low heat for 15 minutes or until sauce is thick. Stir occasionally. Add wine, parsley, lemon juice, salt and pepper. Mix well. Increase the heat to moderate and add the shrimp. Cook them stirring frequently for 3-4 minutes until they are just cooked. Do not over cook. Remove from heat and transfer to an open gratin dish. When sauce is cooled, cover with plastic wrap and refrigerate. One hour before final preparation, remove from refrigerator. Preheat oven to 450 degrees. Sprinkle feta cheese over shrimp. Bake all for 10 minutes or until sauce is bubbly and cheese is melted. Place under broiler - sprinkle with remaining parsley and serve immediately. May be partially prepared up to 12 hours in advance. Connie Casey |