Baked Shrimp with Feta Cheese

Baked Shrimp with Feta Cheese

We are thinking of going to Greece this year, so I’ve been in a Greek culinary mood.  This dish come from the seaside town of Piraeus and goes by the local name of Garithes Yiouvetsi. 

  • 2 tsp olive oil
  • 1 cup chopped onion
  • 2 cloves of garlic, peeled and minced
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 can diced tomatoes
  • ¼ cup dry white wine
  • 1 tbsp minced rosemary
  • 2 tbsp minced basil
  • 1 tsp dried oregano
  • 1 pound shrimp, peeled and deveined (save and freeze shells for seafood stock)
  • 3 oz crumbled feta cheese
  • ¼ cup chopped parsley

Heat up oil over medium heat in a non-stick sauté pan.  When oil is hot, add onion, garlic, celery and pepper.  Stir occasionally and cook for about two minutes.  Add tomatoes and wine.  Cook for approximately 10 minutes or until sauce is thick and chunky and has very little liquid.  While sauce is cooking, peel and devein shrimp and chop parsley.  Preheat oven to 375 degrees.

When sauce is thick, remove the pan from the heat and stir in herbs (except parsley) and whole shrimp.  Spoon the entire mixture into a 1 ½ quart casserole dish.  Sprinkle feta cheese on top.  Bake dish for 15 minutes, or until sauce is bubbly and feta is beginning to soften.  When dish is done, remove it from the oven and spoon portions of shrimp over your choice of starch (rice, pasta or couscous).  Sprinkle with parsley.  Serve with a Greek salad.  Serves 4.

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