|
Here is an easy and succulent classic Greek recipe that is delectable served with a crisp green salad, black olives and plenty of crusty bread for mopping up the sauce.
Preparation: 15 minutes
Cook: 35 minutes
Servings: 4 to 6
Ingredients:
1 ½ pounds peeled and deveined
large frozen shrimp (thawed)
3 T. fresh lemon juice
¼ cup extra-virgin olive oil
1 cup scallions, thinly sliced
½ c. chopped celery
½ c. parsley, minced
2 cloves garlic crushed
2 c. plum tomatoes, chopped
½ c. dry white wine
Salt & pepper to taste
2 tsp oregano
1 c. feta cheese crumbled
1. Preheat oven to 400 degrees. Place shrimp in a bowl, sprinkle with lemon juice and set aside. Heat oil in a large skillet over medium heat. Add scallions, celery, parsley, oregano and garlic, sauté for about 2 minutes or until tender.
2. Add tomatoes and bring to a boil. Simmer for 15 minutes, stirring occasionally.
3. Add wine, salt and pepper and simmer for an additional 5 minutes.
4. Spoon ½ the sauce into a shallow ovenproof casserole dish. Add shrimp, sprinkle with oregano and spoon over remaining sauce.
5. Lastly, generously crumble feta cheese over top.
6. Bake for 15 minutes or until liquid is bubbling and the cheese melts.
Enjoy with a glass of chilled Sauvignon Blanc. Now is that a well rounded, healthy and easy meal or what? Kali Orexi!!!
Calories: 290, Fat: 14 g, Cholesterol: 195 mg, Calcium 211mg, Carbohydrate 10g, Sodium 749mg, Protein 28 mg, Fiber 2g, Iron 4mg.
|
We all know the wonders and health benefits of the Mediterranean diet. Growing up in a Greek home gave me the advantage of learning to cook at a very young age and indulging in healthy Greek cuisine daily. Although cooking and baking come naturally to me, I completely understand the perils many Greek-Americans face when attempting to recreate Yiayia’s pastichio. Not only are most Greek recipes difficult to prepare, they are also very time consuming. Who has the time to cook a well rounded meal from scratch after an 8 or 10 hour work day? Hardly anyone! 
