Aegean Shrimp
"I don't remember where this recipe came from, but I have had it for years, and it it very good."
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
4-5
ingredients
- 1⁄4 cup extra virgin olive oil
- 1 1⁄2 large onions, coarsely chopped
- 1 lb tomatoes, seeded and chopped,reserving juice and seeds
- 3 -4 cloves garlic, crushed or chopped,more to taste
- 1 bay leaf
- 1 teaspoon dried basil, lightly crushed to release flavor
- 1 teaspoon dried oregano, lightly crushed to release flavor
- 1⁄2 cup chopped fresh parsley
- 1⁄2 teaspoon sesame oil
- 2 -3 dashes hot pepper oil (or Tabasco, distant second choice)
- salt & freshly ground black pepper, to taste.
- 1⁄2 cup red wine or 1/2 cup white wine, as required for additional liquid
- 1 1⁄2 lbs large shrimp, peeled and deveined
- 8 ounces crumbled feta cheese, more to taste
- 15 -20 black kalamata olives, pitted and halved
- 1 lemon
- hot cooked rice or rice, pilaf as accompaniment
directions
- Preheat oven to 475 degrees F.
- Heat olive oil in a large skillet over medium heat.
- Add onions and saute until soft.
- Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste.
- Add reserved tomato juice and wine, and cook for 4-5 minutes.
- Remove vegetables from skillet using a slotted spoon, leaving juices in skillet.
- Spread vegetables in the bottom of an 8"x8"x2" baking pan.
- Increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp.
- Add shrimp to baking pan.
- Deglaze skillet with a little more wine, and pour over shrimp.
- Crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top.
- Bake for 10-15 minutes.
- Remove from oven, and squeeze remaining lemon over top.
- Serve with rice or rice pilaf.
- Makes 4-5 servings.
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Reviews
-
Russell cooked this for our dinner last night. It was good, with lots of nice fresh flavours. He found the recipe easy to follow and quick to make. There were 5 of us sharing this, so I wish I had had more sauce over my rice, but I love loads of sauce.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
