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Garides kokkiyia me feta (shrimp and feta in shells)
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| Artist: |
_ |
| Categories: |
Eastern European, Entrees, Greek, Seafood, Shrimp |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Large shrimp | | 1/2
| | Lemon (juice only) | | 1
| | Onion or shallot, minced | | 3
| tbsp | Vegetable oil or butter | | 1/2
| cup | Tomato sauce | | 3
| | Tomatoes | | | - peeled, chopped & drained | | 1/4
| cup | Chopped fresh parsley | | 2
| tbsp | Chopped fresh basil or dill | | 2
| | Garlic cloves, crushed | | | Salt & freshly ground pepper | | 1/2
| lbs | Feta cheese | | | Fresh basil leaves | | | (or parsley) for garnish |
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Procedures:
| 1 | Shell and devein shrimp. | | 2 | Wash and drain, then sprinkle lightly with lemon juice. | | 3 | Heat the oil or butter in a frying pan and cook the onion until soft. | | 4 | Add the tomato sauce, chopped tomatoes, herbs, garlic, and salt and pepper to taste. | | 5 | Simmer for 25 minutes, then remove from the heat and strain. | | 6 | Butter large scallop or other shells, or individual ovenproof dishes, and spoon a little sauce into each. | | 7 | Fill with the shrimp and spoon the sauce over, then crumble the feta over the top. | | 8 | Set into a baking pan and bake for 15 or 20 minutes in a moderate oven (350°F), or until the shrimp is cooked and the cheese melted. | | 9 | Garnish with fresh basil or parsley and serve hot |
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