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Athenian Shrimp In Tomato and Feta Sauce

2 Tb Olive oil
1 Md Onion -- chop
1 Cl garlic -- mince
28 Oz Canned Tomatoes
1 Can Puree Sauce -- Thick
6 Oz Tomato paste
1/4 C Dry wine or vermouth
2 Tablespoons Parsley -- chop
1 Teaspoon Dried oregano
1/4 Teaspoon Fresh ground pepper
1 1/2 Lb Med shrimp -- peel, devein
2 Oz Feta cheese -- 1/4" cubes

Heat oil and add the onion and garlic. Cook, stirring often, until the onion is softened, about 4 minutes. Transfer to a 3-1/2 qt slow cooker. Add the tomatoes with their puree, the tomato paste, wine, parsley, oregano and pepper.

Cover and cook for 6 to 8 hours on LOW.

Increase the heat to HIGH and add the shrimp. Cook just until the shrimp are firm and have turned pink, about 15 minutes. Stir in the feta cheese and serve immediately.

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