Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Athenian Shrimp In Tomato And Feta Sauce

Submitted by: Mary on 01/25/2004
3694 views
2.80 avg rating
161 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

2 T Olive oil
1 Onion, chopped
1 Clove garlic, minced
28 Oz Canned Tomatoes
1 Can Tomatoe puree
6 Oz Tomato paste
1/4 C Dry wine or vermouth

2 T Parsley, chopped
1 t Dried oregano
1/4 t Fresh ground pepper
2 Lbs Jumbo shrimp -- peel, devein
3 Ozs Feta cheese, 1/4" cubes

Directions

Heat oil and add the onion and garlic. Cook, stirring often, until the onion is softened, about 4 minutes.



Transfer to slow cooker.



Add the tomatoes, the puree, the tomato paste, wine, parsley, oregano and pepper.



Cover and cook for 6 to 8 hours on LOW.



Increase the heat to HIGH and add the shrimp. Cook just until the shrimp are firm and have turned pink, about 15 minutes.



Stir in the feta cheese and serve immediately.




Servings

4

Calories

7

Time to prepare

10 minutes

Difficulty

Easy
 

Comments

 
 
Search