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Recipe Name: Carmen's Shrimp With Feta Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 6

1/3 Cup(s) Olive oil, pref. greek
3 Pound(s) Shrimp, shelled and
1 Onion, large thinly
1 Garlic clove
2 1/2 Pound(s) Tomatoes, peeled/chopped
1 Tablespoon(s) Sugar
3 Tablespoon(s) Dry white wine
1/2 Cup(s) Flat leaf parsley, fine
Salt and pepper
3 Tomatoes, additional
6 Ounce(s) Feta cheese, crumbled
Heat enough olive oil in a large skillet to coat the botton of the
pan. Toss the shrimp in the oil until they turn color (about 1-2
minutes). Remove shrimp and set aside. In a saucepan, prepare the
sauce by heating 1/4 cup of the oil and cooking the onion over
medium-high flame, stirring frequently, until it is translucent.
Coarsely chop the tomatoes (peel if you like first) and blend with the
sugar. Now, add the garlic clove and the sugared, chopped tomatoes,
and cook over medium-high flame until some of the liquid has
evaporated; about 15 minutes. Add white wine and most of the parsley
(reseving some for garnish). Season to taste with salt and pepper and
simmer the sauce until most of the liquid has evaporated, about 20
additional minutes. Adjust seasonings as necessary. Using 6 individual
bake and serve casseroles, divide the sauce among them, discarding the
crushed garlic clove. Set the shrimp on top, then the sliced tomatoes
(the three that you have peeled and sliced thinly), and the feta.
Dribble a bit of olive oil on top and bake at 350 degrees until the
feta begins to darken, the sauce bubbles and the shrimp are cooked
through; about 15 minutes. Garnish with the reserved parsley and
serve. Recipe By : From: Western Mexican Cookbook File

Nutrition (calculated from recipe ingredients)
Calories: 284
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 311mg
Sodium: 1827.5mg
Potassium: 563.8mg
Carbohydrates: 12.4g
Fiber: 2.5g
Sugar: 6.2g
Protein: 37.2g

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