AEGEAN SHRIMP

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Make and share this Aegean Shrimp recipe from Food.com.

Provided by Toby Jermain

Categories     Greek

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 17

1/4 cup extra virgin olive oil
1 1/2 large onions, coarsely chopped
1 lb tomatoes, seeded and chopped,reserving juice and seeds
3 -4 cloves garlic, crushed or chopped,more to taste
1 bay leaf
1 teaspoon dried basil, lightly crushed to release flavor
1 teaspoon dried oregano, lightly crushed to release flavor
1/2 cup chopped fresh parsley
1/2 teaspoon sesame oil
2 -3 dashes hot pepper oil (or Tabasco, distant second choice)
salt & freshly ground black pepper, to taste.
1/2 cup red wine or 1/2 cup white wine, as required for additional liquid
1 1/2 lbs large shrimp, peeled and deveined
8 ounces crumbled feta cheese, more to taste
15 -20 black kalamata olives, pitted and halved
1 lemon
hot cooked rice or rice, pilaf as accompaniment

Steps:

  • Preheat oven to 475 degrees F.
  • Heat olive oil in a large skillet over medium heat.
  • Add onions and saute until soft.
  • Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste.
  • Add reserved tomato juice and wine, and cook for 4-5 minutes.
  • Remove vegetables from skillet using a slotted spoon, leaving juices in skillet.
  • Spread vegetables in the bottom of an 8"x8"x2" baking pan.
  • Increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp.
  • Add shrimp to baking pan.
  • Deglaze skillet with a little more wine, and pour over shrimp.
  • Crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top.
  • Bake for 10-15 minutes.
  • Remove from oven, and squeeze remaining lemon over top.
  • Serve with rice or rice pilaf.
  • Makes 4-5 servings.

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