Greek Shrimp

A few years ago, I signed up for a Greek cooking class from North Shore Community College. I really just wanted to learn how to use Filo dough better and the teacher quickly asked why I wasn't teaching the class instead! While I was having a good time catching up with my high school friend Katie, who had recently married a Greek guy and wanted to surprise him with a few dishes, I did manage to perfect my use of the dough as well as nab this great dish that I never would have really thought of by myself. It's a wonderful wine reduction that I never fail to get rave reviews on! My friend, Alyssa, also took this to a party and told me that the dish was scraped clean!

 

Just make sure you use a good wine because it will be the dominant taste of the dish. Never cook with any wine if you wouldn't want to drink it.

 

3 Tbsp olive oil

2 ½ cups chopped onions

¼ cup chopped fresh parsley

1 clove minced garlic

½ Tsp sugar

3 Cups chopped plum or cherry tomatoes

1 Cup Retsina or white cooking wine

1 ½lbs peeled shrimp

1 cup crumbled feta cheese

Preheat oven to 425 degrees. Warm the oil in a large skillet over medium heat. Add the onions and saute until a light golden brown, about 7 minutes. Add the parsley, garlic, and sugar and stir to mix. Add the tomatoes and cook until they soften and the liquid is absorbed, about 20 minutes. Add the wine to the skillet and cook until the liquid is absorbed. Add the shrimp and cook, stirring occasionally, for 30 seconds. They will cook really fast!

 

 Remove from the heat. Pour contents into a casserole dish. Top with feta cheese and bake until cheese melts, about 5 minutes.