Garides Youvetsi Me Feta (Shrimp with Feta)
In Greece, this dish is traditionally made in clay pots, but you can use a casserole dish or Dutch oven. Serve as a main course over a bed of rice with a green salad or steamed vegetables on the side.
1 1/2 lbs (3/4 kg) shrimp, peeled and deveined
Juice of 1/2 lemon
3 tbsp olive oil
1/2 cup finely chopped onion
3 garlic cloves, finely minced
4 green onions (green part only), finely chopped (or chives)
1 cup crushed tomatoes (fresh or canned)
1/2 cup dry white wine
1 tsp dried oregano
2 tbsp finely chopped parsley
Sea salt, to taste
Freshly ground black pepper, to taste
1-1 1/4 cups feta cheese, crumbled or cubed
- Preheat oven to 400°F (205°C).
- Place shrimp in a bowl and squeeze lemon juice on shrimp.
- Heat 1/2 the olive oil in a frying pan on medium-high, add shrimp, and cook until shrimp has turned pink.
- Remove from heat and set aside.
- Add the rest of the olive oil to the pan and heat on medium-high.
- Add onions and garlic and sauté until lightly golden brown.
- Add green onions, tomato, wine, oregano, parsley, salt, and pepper. Reduce heat to medium and simmer for 15 minutes. Remove from heat.
- Pour tomato sauce and shrimp into a casserole and top with feta cheese.
- Bake for 20 minutes, or until hot and bubbly.
Makes 4-6 servings.
From the Olive Grove. Published by Arsenal Pulp Press. copyright © 2010 by Helen and Anastasia Koutalianos. All rights reserved. Reprinted by permission of Arsenal Pulp Press.
