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Bench Warmer
Join Date: Nov 2010
Location: Mount Olympus
Posts: 121
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Shrimp with Feta Cheese & Tomatoes
If using fresh shrimp, remove the shell from the body only, leaving the head and tail intact. Devein by running a sharp knife down the back of the shrimp to remove the vein. If using frozen shrimp, defrost completely, shell, and devein.
In a skillet, sauté onion and garlic in the olive oil until onions are translucent. Add tomatoes, paprika, salt, and pepper and cook over low heat until the sauce thickens.
Place uncooked shrimp in and oven-safe dish, and pour the tomato sauce over the top.
Tuck pieces of feta cheese into the sauce between the shrimp. Sprinkle the grated kefalotyri cheese (or Pecorino Romano or Gruyere) over the top and bake until the cheese forms a crust on top, about 15 minutes.
Garnish with chopped parsley and serve hot.
*If you have small au gratin dishes, divide the shrimp and sauce to create individual servings.
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Ingredients |
- 10 jumbo (or colossal) shrimp (1 pound of shrimp)
- 3-4 tablespoons of olive oil
- 1 clove of garlic, grated
- 1 medium to medium-large onion, finely chopped or grated
- 1 pound of ripe tomatoes, grated
- 1/2 tsp. of sweet paprika
- 1/2 tsp. of sea salt
- 1/4 tsp. of freshly ground pepper
- 5.5oz of feta cheese, cut into small chunks
- 2oz of kefalotyri cheese (or Pecorino Romano or Gruyere), grated
- 1-2 rounded tablespoons of chopped flat-leaf parsley
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| Difficulty Level | | Easy | | Pre-cooking Instructions | | Preheat oven to 355°F |
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especially if it has feta 
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