"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Greek Feta Shrimp Recipe

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This recipe for Greek Feta Shrimp, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kate Nichols


1 large onion, diced
3 Tbsp. olive oil (or butter)
1 c. white wine
3 medium ripe tomatoes (the redder the better)
2 Tbsp. chopped parsley
¼ tsp. freshly ground black pepper
½ - 12oz. can tomato sauce
½ lb. large raw shrimp, shelled and deveined
4 to 6 ozs. Feta cheese (more is better)
2 Tbsp. fresh dill

Rice (made with chicken broth)

Sweetener to taste

In frying pan, sauté onion in olive oil until transparent. Coarsely chop the tomatoes and add to frying pan along with chopped fresh dill, parsley, wine, pepper, and sugar. Cover and simmer for 15 minutes or more. (The tomatoes need to have a bit of firmness and not be too soggy.) If it looks too watery, remove the lid and simmer longer to reduce the amount of liquid. Add shrimp at the end and simmer until the shrimp are lightly cooked, usually no more than 5 minutes. Pour all contents into pyrex or serving dish. Sprinkle generously with crumbled feta cheese. Place in oven on “broil” for a minute or two (keep checking) until the feta has turned light brown. Remove from oven. Cut up some more fresh parsley and sprinkle over feta.
Serve over rice.




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