Greek Shrimp with Feta Cheese

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             FOOD FUNNY
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Here are some words to live by from Rosemary Zwick:

Everything I Needed To Know About Life - I Learned From Cows

1. Wake up in a happy mooo-d.

2. Don't cry over spilled milk.

3. When chewing your cud, remember: There's no fat, no calories, no cholesterol, and no taste!

4. The grass is green on the other side of the fence.

5. Turn the udder cheek and mooo-ve on.

6. Seize every opportunity and milk it for all its worth!

7. It's better to be seen and not herd.

8. Honor thy fodder and thy mother and all your udder relatives.

9. Never take any bull from anybody.

10. Always let them know who's the bossy.

11. Stepping on cowpies brings good luck.

12. Black and white is always an appropriate fashion statement.

13. Don't forget to cow-nt your blessings every day.

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             TODAY'S RECIPE
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Today we make a stop in Greece, where feta cheese is not only used in
salads. Here it provides a tangy counterpoint to the shrimp and tomato sauce.

Greek Shrimp with Feta Cheese

2 lbs (1 Kg) shrimp, peeled and deveined
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) chopped onion
2 scallions, finely chopped (green and white parts)
2 cloves garlic, finely chopped
1 cup (250 ml) tomato puree or canned tomato sauce
1/2 cup (125 ml) dry white wine or water
1 Tbs (15 ml) butter
1/4 cup (60 ml) ouzo or brandy (optional)
1/2 tsp (2 ml) dried oregano (Greek if possible)
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) feta cheese, cut into 1/2 inch (1 cm) cubes

Mix the shrimp with the lemon juice and let stand while preparing the sauce.

Heat the olive oil in a heavy skillet over moderate heat, and saute the
onion, scallions, and garlic for 3 minutes, until limp. Add the tomato
puree and wine and simmer for 15 minutes. In a separate pan, melt the
butter and saute the shrimp for 3 to 4 minutes. Add the ouzo or brandy
and ignite it carefully, shaking the pan gently until the flame dies
down. Add the oregano and parsley and toss to combine. Place the shrimp
in the bottom of a 2 quart (2 L) ovenproof dish, along with the juices
from the pan. Pour the tomato sauce over the shrimp, and top with the
feta cheese. Bake in a preheated 375F (190C) oven for 10 to 15 minutes, until hot and bubbly.
Serves 4 to 6.
Received on Wed Apr 22 21:33:00 2009