Mini Shrimp & Feta Casseroles |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
o 1/4 cup extra virgin olive oil
o 1 medium yellow onions, halved lengthwise and cut into thin half-moons
o 1 teaspoon finely minced garlic
o 1/4 teaspoon red pepper flakes ( to taste)
o 3 cups ripe tomatoes, peeled, seeded and chopped or 2 (14 ounce) cans diced tomatoes, drained
o 1/4 cup pitted and coarsely chopped kalamata olives
o 1 tablespoon capers
o 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
o 2 tablespoons ouzo (optional)
o 1/3 cup chopped fresh basil leaves
o 2 lbs large raw shrimp, peeled and deveined
o 8 ounces feta cheese, coarsely crumbled
o minced parsley ( to garnish)
Directions
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.
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