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.
From the Olive Grove, Arsenal Pulp Press
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.
| Servings |
| 4-6servings |
| Servings |
| 4-6servings |
Ingredients
- 1 1/2 lbs shrimp peeled and deveined
- Juice of 1/2 lemon
- 3 tbsp olive oil
- 1/2 cup onion finely chopped
- 3 garlic cloves finely minced
- 4 green onions (green part only), finely chopped (or chives)
- 1 cup tomatoes crushed, (fresh or canned)
- 1/2 cup dry white wine
- 1 tsp dried oregano
- 2 tbsp parsley finely chopped
- sea salt to taste
- Freshly ground black pepper to taste
- 1 - 1 1/4 cups feta cheese crumbled or cubed
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
