Shrimp In Greek Tomato Sauce With Feta Recipe
Servings: 4
Ingredients
- 1Â 1/2 lb Shrimp, peel and devein
- 1/2 c. Clam juice or possibly fish stock
- 1/2 lb Feta cheese, sliced 1/4" thick, or possibly crumbled cheese
- 2 c. Greek tomato sauce
- 3 Tbsp. Extra virgin olive oil
- 1 x Yellow onion, peeled and coarsley minced
- 1 x Clove garlic, chopped
- 5 x Very ripe tomatoes, cored and coarsley minced (about 4 1/2 c.)
- 2 Tbsp. Minced parsley
- 2 tsp Whole oregano
- 1 c. Dry red wine
- 1 can tomato sauce, 8 ounce
- 1/4 tsp Grnd cinnamon
- 1/8 tsp Allspice
- Â Â Salt to taste
- Â Â Fresh grnd black pepper
Directions
- Greek Tomato Sauce: Heat extra virgin olive oil in a large, heavy iron skillet; saute/fry onions and garlic together till transparent. Add in tomatoes, parsley and oregano. Simmer, covered, till the tomatoes are very tender, 20-25 min. Add in remaining ingredients and cook another 20 min.
- Sauce keeps well refigerated, for 3-4 days.
- Makes about 6 c..
- Mix 2 c. of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or possibly casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered.
- Reduce heat and cook till shrimp are cooked, or possibly about 8-10 min.
- Uncover, stir cheese to mix and serve.
- May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 min, uncovered, or possibly till bubbly.
- Suggestions: Good served over spiral vegetable flavored pasta.
- Substitiue: Rock Shrimp, Scallops or possibly Orange Roughy
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 759g | |
| Recipe makes 4 servings | |
| Calories 585 | |
| Calories from Fat 230 | 39% |
| Total Fat 26.06g | 33% |
| Saturated Fat 10.59g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 309mg | 103% |
| Sodium 2251mg | 94% |
| Potassium 1695mg | 48% |
| Total Carbs 31.21g | 8% |
| Dietary Fiber 6.5g | 22% |
| Sugars 19.29g | 13% |
| Protein 47.87g | 77% |
