Sunday, December 21, 2008

Shrimp with Tomatoes, Oregano, and Feta Cheese

Shrimp and Feta... can you argue with those two ingredients? Tonight I was gifted with a pound and a half of shrimp and asked to make something. As you all know, this is my dream! I found this simple, yet tasty, recipe in my cookbook from the Culinary Institute of America. As suggested in the cookbook, I decided to broil it before serving. It adds a nice color to the dish.

Shrimp with Tomatoes, Oregano, and Feta Cheese
Makes 4 servings

1 1/2 lb. large shrimp (16/20 count), shelled and deveined
Salt as needed
Freshly ground black pepper as needed
2 Tbsp. olive oil
1 cup chopped yellow onion
2 tsp. minced garlic
1/4 tsp. ground cayenne
2 Tbsp. chopped oregano
1 cup Tomato Sauce
1 tsp. sugar
1 cup crumbled feta cheese 1/4 cup chopped flat-leaf parsley
4 slices crusty bread

Season the shrimp with salt and pepper. Heat the oil in a large saute pan over high heat until is shimmers. Add the shrimp and saute, turning as necessary until the shrimp are bright pink, 2 to 3 minutes. Transfer the shrimp to a plate and keep warm.

Add the onion garlic, cayenne, and oregano to the pan and saute, stirring constantly, until aromatic, about 1 minute. Add the tomato sauce, reduce the heat to low, and bring to a simmer. Season the sauce to taste with sugar, salt, and pepper. Return the shrimp to the sauce and simmer very slowly until the shrimp is completely cooked, about 5 minutes.

Transfer the shrimp to a serving dish (or individual gratin dishes). Top the shrimp with the sauce and sprinkle the cheese evenly over the top. Serve very hot, topped with the chopped parsley. Serve with crusty bread.

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