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SHRIMP SAGANSKI WITH TOMATO AND FETA




Source of Recipe


Today show


Recipe Introduction


Greek


List of Ingredients




1/4 cup extra virgin olive oil
1/2 cup chopped onion
3 chopped garlic cloves
1 t oregano
salt and pepper to taste
1 cup tomoto, peeled, seeded, chopped
1/4 cup white wine
1 3/4 cups canned chopped tomatoes with juice (14 oz can)
1 1/2 pounds medium shrimp, peeled, deveined, tails intact
1/4 cup chopped parsley
3/4 cup feta cheese, diced in cubes

Recipe



Preheat oven to 450 degrees.
Heat oil in large skillet over medium heat, add onions and saaute 5 minutes until soft. Add garlic and saute 1 minute. Add oregano with pinch of salt, and add fresh tomato and wine. Stir and simmer 3 minutes.
Add chopped canned tomatoes with juices and cook for 5 minutes until sauce is thickened. Add parsley and season to taste.
Add tomato sauce to a 14" X 9" pyrex baking dish to cover bottom. Line 3 raw shrimp across the dish with tails facing in same direction. Add rest of shrimp in overlapping rows until dish is filled. Season with salt & pepper. Spoon remaining sauce over the top. Top with feta and drizzle with olive oil. Sprinkle with oregano.
Bake in middle rack for 20 minutes, until sauce is bubbly and cheese is golden.