Thursday, March 23, 2006

Shrimp simmered with tomatos and feta

This is one amazing dish. Once you've got all the ingredients ready, you'll be eating in 10 minutes. Although I've only ever made this for Scott and myself, I think this would be fantastic served along some tapas.

Shrimp Simmered with Tomatos and Feta
Inspired by the Frugal Gourmet

2 cups Greek style tomato sauce (recipe follows)
thin slices of red onion
shrimp, peeled, deveined, tails removed
tomato slices
feta cheese

In a medium pan, spoon about 3/4 cup of the sauce in the bottom. Add a single layer of shrimp. Top with the red onion and cover with tomato slices.

Yes the picture sucks. Imagine it's a nice picture, ok?
Cover with the rest of the tomato sauce, and crumble the feta cheese over top. Turn the heat on to medium, cover and bring to a gentle simmer.

Simmer for 7 or 8 minutes. Serve with some wonderful crusty bread to mop up the totally delicious sauce.

Tomato Sauce

2 tb olive oil
1/3 of a red onion, chopped **SEE NOTE
3 cloves garlic, chopped
28 oz can tomatos and juice
1 cup red wine
1 cup beef stock
1 tsp dried oregano
1 tsp dried mint
1 tb brown sugar

Heat the oil over medium heat. Saute the onions and garlic for 10 minutes, stirring often. Add the rest of the ingredients and stir well. Raise the heat and bring to a rapid boil. Boil uncovered for 10 minutes. Remove from heat. Using an immersion blender or a potato masher, mash the sauce a bit to smooth it out. Don't make it completely smooth - you just want to get rid of some of the bigger chunks. Return to the heat and simmer over medium low, covered for 10 minutes more.
Makes approximately 4 cups of sauce.

**NOTE - If you are not using an immersion blender to smooth the sauce, make sure you chop the onions fairly small.

I really love this sauce. It's very versatile. I've used it with meatloaf - both in the meatloaf and as a glaze. I've used it as pizza sauce, and with eggs too. It really goes with anything.

1 comment:

Anonymous said...

Shrimp and feata! Looks good Sara.