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Shrimp: Santorini Shrimp

Source of Recipe


John Owen






List of Ingredients



• 3 Tbsp olive oil
  
• 1/4 cup chopped onion
  
• 2 cloves garlic, put through press
  
• One 1-lb. can peeled tomatoes, with juice
  
• 1 tsp sugar
  
• Salt to taste
  
• 8 fresh basil leaves, chopped
  
• 1 tsp oregano
  
• 1 lb. large prawns, shelled
  
• 1 Tbsp lemon juice
  
• 1 heaping cup crumbled feta cheese
  
• 2 Tbsp chopped fresh parsley
  






Instructions



1. Heat the oil in a skillet and gently saute the onion and garlic. Add the tomatoes with juice, the sugar and salt to taste. Simmer the sauce for 10 minutes. Stir in the basil and oregano and remove from heat.
   
   
2. Shell the prawns and toss with the lemon juice.
   
   
3. Spoon some of the tomato sauce on the bottom of 4 ramekins. Divide the prawns four ways, then top with the remaining sauce. Sprinkle with the cheese.
   
   
4. Place the ramekins on a baking sheet and cook in a 350-degree oven for 15 to 20 minutes, or until the shrimp are pink but not overdone. Scatter the parsley over the top.
   
   Serves 4