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GARIDES ME SALTSA (Shrimp In Sauce) 4 medium-sized fresh ripe tomatoes or substitute 1 1/2 c. chopped, drained, canned tomatoes 1 1/2 lb. raw shrimp in their shells (25 to 30 medium-sized) 6 Tbsp. olive oil 1/4 c. onions, chopped 1/2 tsp. oregano freshly ground black pepper 1/2 c. dry white wine 2 Tbsp. parsley 1 tsp. salt 2 oz. Feta cheese, 1/4-inch cubes Drop the fresh tomatoes into a pan of boiling water and remove them after 15 seconds. Run them under cold water and with a small, sharp knife, peel them. Cut out the stems, then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juices, and chop the tomatoes coarsely. (Canned tomatoes only need to be drained and chopped.) Shell the shrimp, but leave the last shell segment and tail attached to the body of the shrimp. Devein with a sharp knife. Wash in cold running water and pat dry with paper towels. Set aside. In a heavy 10 to 12-inch skillet or shallow casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions and stirring frequently, cook for 5 min- utes, or until they are transparent but not brown. Stir in the tomatoes, wine, 1 tablespoon parsley, oregano, salt and few grindings of pepper. Bring to a boil and cook briskly, uncov- ered, until the mixture thickens to a light puree. Add the shrimp and cook over moderate heat for 5 minutes. When the shrimp are pink and firm to the touch, stir in the cheese, taste for seasoning and sprinkle the top with the remaining tablespoon of parsley. Serve directly from the skillet or casserole. Serve with crusty loaves of bread and a salad. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |