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Recipe by: claes
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See below ingredients and instructions of the recipe
6 tb Olive oil 1 ts Salt
1 tb Minced garlic Fresh ground pepper to taste
1 1/2 c Chopped fresh tomatoes 1 1/2 lb Large shrimp, peeled
1/2 c Dry white wine 4 oz Fresh feta cheese, cut into
2 tb Fresh minced parsley 1/2-in cubes
1/2 ts Dried oregano
1) Heat the oil in a 10-in skillet over medium heat. Add the garlic,
lower the heat to medium-low, and cook, stirring occasionally, until
it colors. Add the tomatoes, wine, 1 tb of the parsley, the oregano,
salt and pepper. Cook over medium-high heat, stirring occasionally,
until the sauce is thickness of a puree.
2) Add the shrimp and continue to cook until the shrimp turn pink,
about 5 minutes. add the feta and stir gently, trying to keep the
delicate cheese from crumbling to much. Garnish with remaining
parsley and serve immediately.
Submitted By VERNON PHIPPS On 09-09-95
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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