GREEK SHRIMP
This lovely Greek dish needs crusty hard rolls or French bread and a light
salad, plus a glass of the dry wine you cooked with. Note that if at all possible, you
should always cook with "real" wine when
recipes call for it--not the bottled cooking wine sold in grocery stores, which has a very
high salt content. Serves 2, so you may need to double or triple the ingredients.
3/4 lb frozen shrimp
1 sm onion, chopped
1/2 tsp powdered or crushed oregano
1 bay leaf
1 tbsp chopped fresh parsley
3 tbsp olive oil
1 can tomato wedges
1/4 c dry white wine
1/2 tsp salt
Fresh ground pepper, to taste
1-1/2 tsp cornstarch
2 to 4 oz feta cheese, crumbled
Saute onion and spices in oil, in a skillet or pot that can be served at the table. Drain
tomatoes; reserve juice. Chop tomatoes coarsely and add to skillet along with wine, salt,
and pepper; cook over high
heat 5 minutes.
Mix cornstarch and reserved tomato juice and stir in. Cook over medium
heat until thickened. Add shrimp and cook on low heat until pink and curled. Remove from
heat and stir in cheese. Serve immediately.