Shrimp and Feta Casserole
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This recipe is a bit high in cholesterol because of the shrimp, but with proper diet management, it is a real treat once in a while. Please use a good white wine. Do not use "cooking wine," off a grocery store shelf. Not much taste and so very high in sodium.
1 pound small shrimp, peeled and deveined
1 medium onion, chopped
1 teaspoon olive oil
1 clove garlic, minced
3 large tomatoes, peeled, seeded and chopped
1/3 cup white wine
1/4 cup fresh parsley, chopped
Salt and freshly ground pepper, to taste
1/4 cup feta cheese, crumbled
In a non-stick pan, prepare with olive oil spray or a fine cooking spray, saute onions and garlic in 1 teaspoon olive oil until soft but not brown. Add tomatoes, white wine, parsley and salt (if used) and ground pepper to taste.
Simmer, uncovered, for 20 minutes, stirring occasionally. Mixture should not be watery; cook a bit longer if it is. Remove from heat and let cool.
Stir in shrimp. Spoon into a casserole prepared with cooking spray. Sprinkle top with feta cheese. Bake uncovered at 450 degrees until cheese is melted and casserole is bubbly (approximately 20 minutes).
Kay B. Schriefer