Recipe - Carmens Shrimp With Feta

1/3 cup Olive oil pref. greek
3 pound Shrimp shelled and
Deveined
1 Onion; large thinly
Sliced
1 Garlic clove
Peeled/crushed
2 One half pound Tomatoes peeled/chopped
1 tablespoon Sugar
3 tablespoon Dry white wine
One half cup Flat leaf parsley fine
Chop
Salt and pepper
3 Tomatoes (additional)
6 ounce Feta cheese crumbled

Heat enough olive oil in a large skillet to coat the botton of the pan.
Toss the shrimp in the oil until they turn color (about 12 minutes).
Remove shrimp and set aside. In a saucepan, prepare the sauce by heating
One fourth cup of the oil and cooking the onion over mediumhigh flame, stirring
frequently, until it is translucent. Coarsely chop the tomatoes (peel if
you like first) and blend with the sugar. Now, add the garlic clove and the
sugared, chopped tomatoes, and cook over mediumhigh flame until some of
the liquid has evaporated; about 15 minutes. Add white wine and most of the
parsley (reseving some for garnish). Season to taste with salt and pepper
and simmer the sauce until most of the liquid has evaporated, about 20
additional minutes. Adjust seasonings as necessary. Using 6 individual bake
and serve casseroles, divide the sauce among them, discarding the crushed
garlic clove. Set the shrimp on top, then the cut or sliced up tomatoes (the three
that you have peeled and cut or sliced up thinly), and the feta. Dribble a bit of
olive oil on top and bake at 350 degrees until the feta begins to darken,
the sauce bubbles and the shrimp are cooked through; about 15 minutes.
Garnish with the reserved parsley and serve.

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip