Mini Shrimp and Feta Casseroles

czwartek, 6 lutego 2014

1/4 cup extra virgin olive oil
1 medium yellow onion, halved lengthwise and cut into thin half-moons
1 teaspoon finely minced garlic
1/4 teaspoon red pepper flakes (to taste)
3 cups ripe tomatoes, peeled, seeded and chopped or 2 (14 ounce) cans diced tomatoes, drained
1/4 cup pitted and coarsely chopped kalamata olive
1 tablespoon capers
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
2 tablespoons ouzo (optional)
1/3 cup chopped fresh basil leaf
2 lbs large raw shrimp, peeled and deveined
8 ounces feta cheese, coarsely crumbled
minced parsley (to garnish)

1 Warm the olive oil over medium-low heat in a skillet;
2 cook the onion, garlic and red pepper flakes in the oil until the onion is translucent.
3 Stir in the tomatoes, olives, capers and oregano; raise the heat just until the mixture rebring just to a boil; cover the pan, reduce the heat to medium-low, and simmer for 20 minutes.
4 Add the ouzo, basil leaves and shrimp, then immediately spoon the mixture into four shallow individual casseroles.
5 Top each casserole with crumbled feta and place them under the broiler until the shrimp are just pink and the cheese is browned, about 7 minutes.
6 Sprinkle with minced parsley and serve immediately with hot crusty bread for dipping.

Golden Mercies