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Tuesday, November 24, 2015

Shrimp & Canadian Feta Casserole

Course Main Dishes
Prep. Time 30 mins
Cooking Time 15 mins
Yields 4 to 6 servings

2 tbsp (28.4 g) butter
1 medium onion, finely chopped
1/2 bunch green onions, finely chopped
1 clove garlic, minced
14 oz (392 g) 1 can diced tomatoes , (about 1-1/2 cups / 375 mL)
7 1/2 oz (213 g) 1 can tomato sauce
1/4 cup (50 ml) dry white wine
3 tbsp (45 ml) chopped parsley
1/2 tsp (2 ml) dried oregano leaves, crushed
1 1/2 lb (750 g) fresh, or frozen and thawed, large shrimp, shelled, deveined
8 oz (224 g) Canadian Feta cheese, coarsely crumbled
Black olives, chopped (optional)

Melt butter in large frypan. Sauté onions and garlic over medium-high heat, 4 minutes or until soft. Add tomatoes and their juice, tomato sauce, wine, parsley and oregano. Heat to boiling. Reduce heat and simmer, uncovered, 10 minutes or until slightly thickened; stir occasionally.

Add shrimp to sauce. Spoon into 2-quart (2 L) shallow casserole. Scatter the Canadian Feta cheese over the top; press lightly into sauce. Bake in 350 °F (180 °C) oven 15 minutes or until shrimp are pink and casserole is heated through. Garnish with chopped black olives, if desired. Serve with crusty bread.

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