Ege Usulü Firinda Karides (Aegean-Style Shrimp)
Ingredients
- 1/2 cup(s) olive oil
- 5 shallots (or 1 mild onion), chopped
- 4 green onions, sliced
- 5 clove(s) cloves of garlic, finely sliced
- 1 28 oz. can of peeled whole tomatoes, sliced and drained, juice reserved
- 1 tablespoon(s) dried oregano
- 2 bay leaves
- 2 teaspoons red pepper
- Salt and pepper, to taste
- 1 cup(s) dry white wine
- 1/2 cup(s) parsley, chopped
- 24 large shrimp, peeled and washed (about 1½ lb.)
- 3/4 cup(s) crumbled feta cheese
Instructions
- In a large, flat pan, heat the olive oil and sauté the shallots, green onions and garlic for a few minutes, until slightly softened. Add the tomatoes, two-thirds of the reserved juice, and all the dry spices and herbs, then simmer gently for about 10 minutes.
- Heat the broiler. Add the wine and the parsley to the pan and simmer for about 5 more minutes, until the mixture is hot.
- Stir in the shrimp, top with the feta and place under the broiler for about 5 to 8 minutes, until the feta is slightly melted and browned. Take care not to overcook the shrimp.
- Serve immediately.
