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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Weight Watcher's International 1977 Greece. Serve with rice or couscous. Ingredients:
1 onion, finely minced |
1/4 cup chicken stock |
2 garlic cloves, minced |
2 tablespoons dill, minced |
1/4 cup parsley |
1/8 teaspoon dry mustard |
4 tomatoes, chopped, peeled |
1/2 teaspoon thyme |
1 teaspoon capers (optional) |
12 ounces shrimp, raw, peeled |
4 ounces feta cheese, crumbled |
1/4 cup mozzarella cheese, shredded |
1/8 cup black olives, sliced |
Directions:
1. Add onion to chicken stock; cook, stirring, until onion starts to brown.
2. Add fresh garlic, dill, and parsley; if you use dried you will need less.
3. Stir in dry mustard.
4. Add tomatoes, thyme, and capers.
5. Simmer 30 minutes.
6. Add uncooked shrimp to a 1-1/2 quart casserole.
7. Cover with sauce.
8. Top with feta and mozzarella cheeses.
9. Sprinkle with olives.
10. Bake at 400 degrees Fahrenheit for 10 minutes or until bubbly and cheese is melted.
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