Serves: 8
Ingredients:
2 cups chopped green onion
¾ cup minced fresh parsley
16 ounce can chopped tomatoes in their juices
1 teaspoon dried oregano
Sea salt and freshly ground black pepper to taste
¾ cup cream sherry
¼ cup butter
2 medium garlic cloves, minced
2 ½ pounds large shrimp, peeled and deveined
¾ pound feta cheese, crumbled
Directions:
Melt ½ cup butter in heavy saucepan over medium-low heat. Add green onions and parsley and stir until onions are tender, about 3 minutes and add tomatoes, oregano, salt and pepper. Increase heat and simmer gently until reduced to 2¼ cups, mashing tomatoes with spoon and stirring occasionally, about 20 minutes. Mix in sherry. Increase heat and boil 2 minutes.
Melt ¼ cup butter in heavy large skillet over medium heat. Add garlic and stir 30 seconds. Add shrimp and sauté until the shrimp is just cooked through and pink.
Bring sauce to boil. Add shrimp mixture and 2/3 of feta. Mix until heated through. Transfer to platter. Sprinkle with remaining feta and serve.
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