Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Olive oil - pref. Greek

  2. 3 lbs 1362g / 48oz Shrimp - shelled and deveined

  3. 1 Onion; large - thinly sliced

  4. 1 Garlic clove - peeled/crushed

  5. 2 1/2 lbs 1135g / 40oz Tomatoes - peeled/chopped

  6. 1 tablespoon 15ml Sugar

  7. 3 tablespoons 45ml Dry white wine

  8. 1/2 cup 20g / 0.7oz Flat leaf parsley - fine chop Salt and pepper

  9. 3 Tomatoes - (additional)

  10. 6 oz 170g Feta cheese - crumbled

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat enough olive oil in a large skillet to coat the bottom 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 (reserving 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 350F 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.


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