May 21, 2009
Gotta love them Greeks. They gave us philosophy, togas, parades with phalluses on sticks, and feta. What's not to like? They were also the inspiration for this recipe, which is just another reason to say a great big Opa! I gotta give a shout-out to the Closet Cooking blog for this, even though I didn't follow any of the directions for ingredient amounts.
4 cloves garlic
2 medium tomatoes
1/2 cup chopped green onions
1/2 cup dry white wine
1 splash hot sauce
4 sprigs oregano
4 sprigs mint
1/4 cup chopped basil
1 c. feta
A few sprigs parsley for garnish
Toasted or very crusty bread
It should be noted that I didn't pay attention at all to the measurements of the herbs. I just threw in equal amounts of everything, since I have them all growing on my balcony. Feel free to do the same. It came out great!
1. Saute shrimp and garlic, remove shrimp when done.
2. Add chopped tomatoes and green onion. Simmer for 3-5 minutes.
3. Return shrimp to skillet and add the wine and herbs. Season with salt and pepper to taste.
4. Remove from heat and gently mix in the feta.
5. Cover and let rest for 3 minutes. Garnish with parsley.
The best way to eat this is to scoop up the liquid, tomatoes and shrimp with crusty or toasted bread.