Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias
2 lb Large shrimp
1/2 Lemon (juice only)
1 Onion or shallot; minced
3 tb Vegetable oil or butter
1/2 c Tomato sauce
3 Tomatoes
- peeled, chopped drained
1/4 c Chopped fresh parsley
2 tb Chopped fresh basil or dill
2 Garlic cloves; crushed
Salt freshly ground pepper
1/2 lb Feta cheese
Fresh basil leaves
(or parsley) for garnish

Shell and devein shrimp. Wash and drain, then sprinkle lightly with
lemon juice. Heat the oil or butter in a frying pan and cook the
onion until soft. Add the tomato sauce, chopped tomatoes, herbs,
garlic, and salt and pepper to taste. Simmer for 25 minutes, then
remove from the heat and strain.

Butter large scallop or other shells, or individual ovenproof dishes,
and spoon a little sauce into each. Fill with the shrimp and spoon
the sauce over, then crumble the feta over the top. Set into a baking
pan and bake for 15 or 20 minutes in a moderate oven (350 F), or
until the shrimp is cooked and the cheese melted. Garnish with fresh
basil or parsley and serve hot.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

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