Recipe#6724

Title: GARIDES KOKKIYIA ME FETA (SHRIMP & FETA IN SH

  From: "The Food of Greece" by Vilma Liacouras
  Chantiles. Avenel Books, New York.
  
  Typed for you by Karen Mintzias

   2       lb           Large shrimp
     1/2                Lemon (juice only)
   1                    Onion or shallot -- minced
   3       tb           Vegetable oil or butter
     1/2   c            Tomato sauce
   3                    Tomatoes
                        - peeled, chopped & drained
     1/4   c            Chopped fresh parsley
   2       tb           Chopped fresh basil or dill
   2                    Garlic cloves -- crushed
                        Salt & freshly ground pepper
     1/2   lb           Feta cheese
                        Fresh basil leaves
                        (or parsley) for garnish
  Shell and devein shrimp. Wash and drain, then sprinkle
  lightly with lemon juice. Heat the oil or butter in a
  frying pan and cook the onion until soft. Add the
  tomato sauce, chopped tomatoes, herbs, garlic, and
  salt and pepper to taste. Simmer for 25 minutes, then
  remove from the heat and strain.
  
  Butter large scallop or other shells, or individual
  ovenproof dishes, and spoon a little sauce into each.
  Fill with the shrimp and spoon the sauce over, then
  crumble the feta over the top. Set into a baking pan
  and bake for 15 or 20 minutes in a moderate oven (350
  F), or until the shrimp is cooked and the cheese
  melted. Garnish with fresh basil or parsley and serve
  hot.