Shrimp with Feta in Casserole
Source of Recipe
unknown
List of Ingredients
1 Lemon (juice of)
2 pounds Large shrimp, shelled
16 Green onions -- finely chopped
1 large Garlic clove -- minced*
1 Celery stalk -- finely chopped
2 tablespoons Fresh parsley -- finely chopped
1 pound Tomatoes; peeled, seed and chop
1/2 cup Olive oil
1 cup Clam juice
Salt to taste -- optional
Black pepper -- freshly ground
4 tablespoons Butter or margarine
1 large Tomato -- peeled and center
1 teaspoon Dried oregano -- crumbled
1/2 cup White wine
1 pound Feta cheese -- crumbledRecipe
*Use 2-3 cloves if you like the flavor or garlic. Pour lemon juice over cleaned shrimp in bowl and set aside. In a skillet saute onions, garlic, celery, parsley and chopped tomatoes in olive oil until onions and celery are tender. Reduce heat and simmer for about 20 minutes. Add clam juice, cook for another 5 minutes and remove from heat. Adjust seasoning with salt and pepper. In another pan saute shrimp in butter until they are pink. Pour tomato mixture into bottom of a casserole.
Place whole peeled tomato in center and surround with shrimp. Sprinkle entire casserole with oregano. Pour white wine around shrimp and sprinkle feta cheese over them and into tomato center. Bake in an oven preheated to 400ºF for 15 minutes or until feta melts. To serve, remove shrimp carefully with spatula so that melted feta stays intact. Quarter tomato and serve as a garnish. Serves 4.
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