I found the recipe for this dish in a cookbook entitled “The Foods of the Greek Islands” by Aglaia Kremezi. It’s a cinch to make and delicious– just how I like it. The feta cheese gives the dish a nice kick, and the juices are so delicious you’ll want to make sure you have some fresh bread to soak it all up.
- 1/4 cup olive oil
- 1/2 cup finely chopped onion
- ground black pepper (to taste)*
- 3 garlic cloves, minced
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/2 cup finely diced tomato, drained in a colander for 5 minutes
- salt (to taste)*
- 2/3 cup coarsely grated hard feta cheese
- 1/4 cup chopped fresh flat-leaf parsley
* I usually prefer to use freshly ground black pepper and sea salt
Preheat oven to 400 F.
In a large skillet, heat the oil and saute the onion over med heat for 5 minutes, or until soft. Add pepper (to your taste) and saute for 30 seconds. Add the shrimp and saute for 2 minutes, or until they start to become firm. Add the tomato and salt to taste and cook for 2 minutes more, or until the sauce begins to thicken. Transfer to a baking dish.
Bake for 10 minutes, or until the sauce is bubbly. Sprinkle with the cheese and bake for 2 to 3 minutes more (so the feta is melted). Sprinkle with the parsley and serve!