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Shrimp With Feta Cheese Recipe
|Lemon juice||1 Tablespoon|
|Medium shrimp||1 1⁄4 Pound, peeled, deveined|
|Olive oil||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Green onions||1⁄2 Bunch (50 gm), finely chopped (Use Only Part Of Green Stems)|
|Garlic||1 Clove (5 gm), minced|
|Tomato puree||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Feta cheese||1⁄4 Pound, cut into 0.5 inch squares|
Serving size: Complete recipe
Calories 1492 Calories from Fat 680
% Daily Value*
Total Fat 77 g118.4%
Saturated Fat 30.8 g154%
Trans Fat 0 g
Cholesterol 995 mg
Sodium 2186 mg91.1%
Total Carbohydrates 43 g14.3%
Dietary Fiber 7.9 g31.6%
Sugars 19.5 g
Protein 137 g274.9%
Vitamin A 127.5% Vitamin C 150%
Calcium 99.4% Iron 118.6%
*Based on a 2000 Calorie diet
Heat oil in heavy skillet.
Add onions (green and white) and garlic; saute until limp.
Add tomato puree and wine; let simmer 15 minutes.
Melt butter in another skillet; saute shrimp until pink (3 to 4 minutes).
Gently warm brandy; ignite.
Pour over shrimp; when flame extinguishes, add oregano and parsley.
Transfer shrimp to small casserole (1/2 quart).
Mix remaining juice from pan in which shrimp were cooked with tomato-puree sauce; pour over shrimp.
Top with cheese; press cheese into sauce.
Bake at 375 Â°F 15 minutes or until hot and bubbly.