Shrimp in Greek Tomato Sauce with Feta
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I adapted the recipe slightly. One 410g of diced tomato instead of fresh. Did not have Allspice. Added a pinch of ground cloves and nutmeg.
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|5 Very ripe tomatoes; cored|
|2 cGreek tomato sauce|
|1 Garlic; minced|
|2 tbChopped parsley|
|2 tsWhole oregano|
|Salt to taste|
|1/4 tsGround cinnamon|
|1 Yellow onion; peeled and|
|1/2 lbFeta cheese; sliced 1/4"|
|3 tbolive oil|
|1 cDry Red Wine|
|Fresh ground black pepper|
|1 1/2 lbShrimp; peel and devein|
|1 8-oz cantomato sauce|
|GREEK TOMATO SAUCE|
|1/2 cClam juice; or fish stock|
Shrimp in Greek Tomato Sauce with Feta Preparation
Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes. Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups. Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve. May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly. Suggestions: Good served over spiral vegetable flavored pasta. Substitiue: Rock Shrimp, Scallops or Orange Roughy
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Shrimp in Greek Tomato Sauce with Feta Reviews
This delicious. I adapted the recipe slightly. One 410g of diced tomato instead of fresh. Did not have Allspice. Added a pinch of ground cloves and nutmeg.
1 years, 11 months, 9 hours, 57 minutes ago
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