Saturday, March 31, 2012

Classic Shrimp and Tomatoes Baked with Feta Cheese

This is a dish that depends on the quality of ingredients to take it from good to outstanding. The original recipes cooks up incredibly quickly, but if you want to give it more depth of flavour, let the sauce simmer longer and let the dish rest so the flavours meld.

One year ago: Welsh Rarebit

Classic Shrimp and Tomatoes Baked with Feta Cheese (from The Olive and the Caper)

1/4 cup olive oil
1/2 medium onion, finely chopped
3 cloves garlic, minced
6 medium tomatoes, coarsely chopped
1/2 cup dry white wine
2 tbsp Metaxa or other brandy
1 tbsp tomato paste
2 tbsp chopped fresh dill
1/4 tsp freshly ground black pepper
900g medium shrimp, peeled and deveined
225g feta cheese

1. Preheat oven to 400F.
2. While oven is heating, heat oil in large ovensafe casserole over medium heat. Stir in onion and garlic and cook until slightly wilted, 1 minute.
3. Stir in tomatoes and cook until they soften, 5 minutes.
4. Stir in wine, Metaxa, tomato paste, 1 tbsp dill, and pepper. Cook until tomatoes are collapsing, at least 10 minutes.
5. Add shrimp and cook, stirring until they begin to turn pink, about 2 minutes.
6. Crumble cheese over top and place in oven. Bake until cheese melts, 3 minutes.
7. Sprinkle remaining 1 tbsp dill over top and serve.

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