1 karen mintzias
2 lb 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
1 salt & freshly ground pepper
1/2 lb feta cheese
1 fresh basil leaves
1 (or parsley) for garnish
A Recipe for
Garides Kokkiyia Me Feta (Shrimp & Feta In
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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This Recipe for Garides Kokkiyia Me Feta (Shrimp & Feta In is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Garides Kokkiyia Me Feta (Shrimp & Feta In from the recipe cookbook of Recipes-to-go (Cheese)
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Forget love... I'd rather fall in chocolate! |
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Shell and devein shrimp. Wash and drain, then sprinkle lightly with
lemon juice. Heat the oil or butter in a frying pan and cook the
onion until soft. Add the tomato sauce, chopped tomatoes, herbs,
garlic, and salt and pepper to taste. Simmer for 25 minutes, then
remove from the heat and strain.
Butter large scallop or other shells, or individual ovenproof dishes,
and spoon a little sauce into each. Fill with the shrimp and spoon
the sauce over, then crumble the feta over the top. 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. Garnish with fresh
basil or parsley and serve hot.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.
Typed for you by Karen Mintzias
Serves: 6
Garides Kokkiyia Me Feta (Shrimp & Feta In Recipe brought to you by Recipes To-Go