2 pounds uncooked large shrimp, peeled, deveined, tails on
1/2 cup kalamata olives, pitted and halved
8 ounces feta cheese, crumbled (I use double the amount because I love feta)
cooking sherry
Instructions
Heat 1/3 cup oil in heavy large skillet over medium high heat.
Add onions, saute until golden. Approximately 12 minutes.
Add tomatos with juices, 3T parsley, oregano, garlic and
cayenne. Bring to boil. Reduce to medium low heat. Cover,
simmer until thickened, about 20 minutes. Season with
salt/pepper. Transfer to a medium bowl. (can be made a day
ahead)
Preheat oven to 400 degrees. Heat 3T oil in heavy large skillet over
medium high heat. Sprinkle shrimp with salt and pepper. Add to
skillet; saute until almost opaque in center; approximately 3
minutes. Remove from heat. Add cooking Sherry. Add tomato
sauce and olives; stir.
Transfer to 10-12 cup baking dish. Sprinkle with feta, bake until
shrimp are cooked through, about 10 minutes.
Serve generous serving in shallow pasta bowls. Eat with a spoon
and fingers for shrimp. A nice white wine is a plus. Serve with fresh
baggettes. So satisfying and full of flavour it is a one dish meal.
Finish with a gelatto or sherbert. Wow this is bringing back great
memories.
Serving
Suggestions
Another recipe to make on Friday with no work the next day. lol. Hey, where's the toothpaste
Originally Submitted
1/12/2010
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