Carmen's shrimp with feta
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil; pref. greek |
| 3 | pounds | Shrimp; shelled and deveined |
| 1 | each | Onion; large; thinly sliced |
| 1 | each | Garlic clove; peeled/crushed |
| 2½ | pounds | Tomatoes; peeled/chopped |
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Dry white wine |
| ½ | cup | Flat leaf parsley; fine chop |
| Salt and pepper | ||
| 3 | Tomatoes (additional) | |
| 6 | ounces | Feta cheese; crumbled |
Directions
Heat enough olive oil in a large skillet to coat the botton of the pan. Toss the shrimp in the oil until they turn color (about 1-2 minutes). Remove shrimp and set aside. In a saucepan, prepare the sauce by heating 1/ Using 6 individual bake and serve casseroles, divide the sauce among them,
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