Shrimp with Feta Cheese
2 lbs (1 Kg) shrimp, peeled and deveined
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) chopped onion
2 scallions, finely chopped (green and white parts)
2 cloves garlic, finely chopped
1 cup (250 ml) Salsa (heat depends on what you like)
1/2 cup (125 ml) dry white wine or water
1 Tbs (15 ml) butter
1/4 cup (60 ml) ouzo or brandy (optional)
1/2 tsp (2 ml) dried oregano (Greek if possible)
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) feta cheese, cut into 1/2 inch
(1 cm) cubes
Mix the shrimp with the lemon juice and let stand while preparing the
sauce. Heat the olive oil in a heavy skillet over moderate heat, and
sauté the onion, scallions, and garlic for 3 minutes, until limp.
the salsa and wine and simmer for 10 minutes. In a separate
pan, melt the butter and sauté the shrimp for 3 to 4 minutes.
ouzo or brandy, if using. Add the oregano and parsley and toss to combine.
Add the salsa mixture and the feta cheese. Heat until cheese softens,
but not too long so shrimp doesn't toughen.
Serves 4 to 6.
from Georgette Nichols