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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This dish originates with the old Paradise Restaurant in Manhattan, on 41st Street. I have not made this shrimp dish, but am putting it up here as I seek out american and new york recipes in honour of the first anniversary of the September 11 tragedy. This recipe was originally published in Secrets from New York's Best Restaurants , and repeated in New York Cookbook . Ingredients:
3 tablespoons olive oil |
2 1/2 cups chopped onions |
1/4 cup finely chopped fresh parsley |
1 clove garlic, minced |
1/2 teaspoon white sugar |
3 cups chopped fresh plum tomatoes (aboug 1 1/2 lbs) |
1 cup dry white wine, preferably greek retsina |
1 1/2 lbs shrimp, peeled and deveined |
1 cup crumbled feta cheese |
Directions:
1. Preheat oven to 425F; have ready an ungreased 2-quart casserole dish.
2. In a large skillet, heat oil over medium heat.
3. Add onions and saute until light golden brown; about 7 minutes.
4. Then add parsley, garlic and sugar to onions and stir well.
5. Next, add tomatoes and cook until they soften and their liquid is absorbed; about 20 minutes.
6. Now add wine to skillet and cook until the liquid is absorbed.
7. Next, add shrimp, stirring constantly, for just 30 seconds; remove from heat.
8. Pour shrimp mixture into casserole dish and top with the feta.
9. Bake for about 5 minutes, until the shrimp are cooked (don't overcook the shrimp though) and the cheese melts.
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