Friday, October 16, 2009

shrimp and feta

the kids are having hot dogs and mac 'n cheese.
but the grownups just aren't up for kid food tonight.
not when one of us has been dining in, uh, paris.

this is a fabulous dinner for company.
it is much better with fresh shrimp from ocean isle.
but grocery store shrimp is okay in a pinch.

jay cook's shrimp and feta
1/4 c. olive oil
3/4 tsp. basil
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
red pepper flakes (to taste)
1/2 tsp. garlic, crushed
28 oz. tomatoes, canned
1/4 c. white wine
2 lbs. shrimp
2/3 cup feta
8 oz. pasta (linguine is good)

cook shrimp until pink. spread in baking dish and sprinkle with feta cheese. combine first 9 ingredients and simmer 10 minutes. pour over shrimp and feta, cover loosely. bake at 400 degrees for 10-20 minutes. cook pasta and serve with shrimp mixture poured on top.



One Sided Momma said...

so much yummier than the ham steak (i just wrote stam hake on accident but it's probably all the same really), creamed spinach (frozen, in a box- all bad), and stove top. i'm gonna have to give this one a shot to surprise the husband. we both love love love seafood. and feta? deeelish. oh p.s., i made your quiche the other day and it turned out great even w/pizza dough. kind of like a deep dish egg and cheese pie. this is like a big old comment that never ends. your lucky i don't have your phone number. my messages in real life are much rambly and incoherent. no back space button there, baby.

pajama mom said...

pizza dough sounds yummy!

Anonymous said...'s easy to over cook the shrimp, so don't. It only takes a few minutes for fresh/non frozen. Stop cooking and douse in cold water to stop the cooking as soon as it turns pink. Then you can clean/de-vein any time before preparing the dish. I think Jay always steamed with beer and Old Bay seasoning. Dad B.