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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Preheat oven to 450F .
With a mortar and pestle, crush garlic and salt into a paste.
In a heavy skillet, heat 1/3 cup oil over medium heat. Saute onion until
tender. Add tomatoes, garlic paste and oregano. Reduce heat and cook over
low heat, stirring occasionally for 15-20 minutes. Stir in chopped
parsley.
Place a colander over a large bowl. Place onion and tomato mixture into
the colander and let liquid drain into the bowl, and reserve.
Clean skillet with a paper towel. Add remaining T of oil and saute shrimp
for 2-3 minutes over medium heat.
add reserved liquid from tomato and onion mixture to shrimp and stir.
divide the tomato mixture evenly between 6 small serving plates (or scallop
shells) and place in an ovenproof casserole dish.
Arrange shrimp on top of tomato mixture. Sprinkle lightly with salt and
pepper and crumble feta over the shrimp.
Bake in the upper rack of the oven for 10-15 minutes. Serve very hot with
lemon wedges.
| Ingredients:
2 clove garlic; chopped
4/23 Ounce(s) salt
2 onion; thinly sliced
5 1/3 Tablespoon(s) olive oil
1 1/2 Pound(s) tomatoes; peeled and chopped
1/8 Teaspoon(s) oregano
1/2 Cup(s) parsley; finely chopped
2 Pound(s) shrimp (raw, medium-size)
1 salt and pepper; to taste
8 Ounce(s) feta cheese
1 lemon; cut into 6 wedges |
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