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Greek Shrimp with Feta Cheese
  • 3 cups Tomatoes, peeled/seeded/chopped
  • 2 oz Extra Virgin Olive Oil
  • 2 tsp Fresh Garlic, chopped fine
  • 2 oz Seafood stock or clam juice
  • 1 oz Dry white wine
  • 1 Tbsp Fresh Oregano, chopped fine
  • 1 tsp Dried hot pepper flakes
  • 2 Tbsp Capers, drained
  • 3 Tbsp Butter
  • 24 16-20 Shrimp
  • 8 oz Black Mesa Ranch Feta Cheese
  • Salt & Freshly Ground Pepper to taste
Preheat the oven to 350 degrees. Put the tomatoes in a saucepan and cook until reduced to about 2 cups, stirring to prevent scorching. Shell and de-vein the shrimp. Saute the garlic in the olive oil until cooked but not brown. Add the tomatoes, stock, wine, oregano, pepper flakes, capers and season to taste with the salt and pepper. Saute the shrimp very briefly (less than 1 minute) in the butte just to pink them up a little. Take half of the tomato sauce and divide it between four individual baking dishes. Arrange 6 shrimp in each dish on the sauce. Nape each dish with the butter and juices in which the shrimp were cooked, dividing it equally between them. Spoon remaining tomato sauce over the shrimp. Crumble the feta cheese and scatter it evenly over each dish. Bake until bubbling hot, about 10 to 15 minutes.
Provided by:
Black Mesa Ranch in Snowflake, AZ

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