Thursday, May 14, 2015

Greek Style Shrimp with Feta

(3-4 servings)

I just returned from an extended trip to southern California. During my visit there I prepared this dish a couple of times for my aunt who loved it. This has always been one of my favorite ways to cook shrimp. It's quick and easy to prepare, especially if you can get your hands on pre-cleaned raw shrimp.

Don't add any salt during the preparation as the feta will more than likely be salty enough. Add it later, if you must.

1 tbsp olive oil
2 cloves of garlic, chopped
1 large onion, chopped
3-4 tomatoes, roughly chopped
freshly ground black pepper, to taste
1/2  tsp dried oregano
1 tbsp double concentrated tomato paste
1/2 cup dry white wine
1 lb shrimp, shelled and deveined
6 oz feta cheese, cut into small cubes

fresh parsley, chopped for garnish

Heat the oil in a skillet over medium heat. Add the garlic and when it gets fragrant (about 30 sec.) add the onions. Saute them until they soften. Add the tomatoes, ground pepper, oregano, tomato paste and wine. Cook over medium heat, stirring occasionally until the liquid evaporates, the onions and tomatoes soften, and the mixture thickens; 8 - 10 minutes. (Don't worry if the mixture seems too thick, once you add the shrimp it should thin out again. If it doesn't, then add a splash of wine or water.)

Turn up the heat a bit, add the shrimp and cook for 4-6 minutes or until the shrimp turn opaque. Take care not to overcook them. Gently fold in the *feta. Cook another minute or so.

Garnish with chopped parsley. Serve with crusty bread or cooked rice.

*I usually use regular feta cheese for this, but this time I tried one which contained bits of tomato and basil. It was quite nice.

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