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Greek Shrimp
3
1
1
1
1
3
1
1
1
/4 pound frozen shrimp
small onion, chopped
/2 teaspoon powdered or crushed oregano
bay leaf
tablespoon chopped fresh parsley
tablespoons olive oil
can tomato wedges
/4 cup dry white wine
/2 teaspoon salt
Fresh ground pepper, to taste
1
2
1/2 teaspoons cornstarch
to 4 ounces feta cheese, crumbled
Sauté onion and spices in oil, in a skillet or pot that can be served at the table. Drain tomatoes; reserve
juice. Chop tomatoes coarsely and add to skillet along with wine, salt and pepper; cook over high heat
5
minutes.
Mix cornstarch and reserved tomato juice and stir in. Cook over medium heat until thickened. Add
shrimp and cook on low heat until pink and curled. Remove from heat and stir in cheese. Serve
immediately.
Greek Shrimp
49
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