Shrimp with Feta (Youvetsi)

Ingredients

• 1½ lbs (¾ kg) shrimp, peeled and deveined
• juice of ½ lemon
• 3 tbsp Eleni® Extra Virgin Olive Oil
• ½ cup finely chopped onion
• 3 garlic cloves, finely minced
• 4 green onions (green part only), finely chopped (or chives)
• 1 cup crushed tomatoes (fresh or canned)
• ½ cup dry white wine
• 1 tsp dried oregano
• 2 tbsp finely chopped parsley
• sea salt, to taste
• freshly ground black pepper, to taste
• 1–1¼ cups feta cheese, crumbled or cubed

Directions

Preheat oven to 400°F (205°C).

Place shrimp in a bowl and squeeze lemon juice on shrimp. Heat ½ the olive oil in a frying pan on medium-high, add shrimp, and cook until shrimp has turned pink. Remove from heat and set aside. Add the rest of the olive oil to the pan and heat on medium-high. Add onions and garlic and sauté until lightly golden brown. Add green onions, tomato, wine, oregano, parsley, salt, and pepper. Reduce heat to medium and simmer for 15 minutes. Remove from heat.

Pour tomato sauce and shrimp into a casserole and top with feta cheese. Bake for 20 minutes, or until hot and bubbly.

Excerpt taken from From the Olive Grove: Mediterranean Cooking with Olive Oil. Published by Arsenal Pulp Press (2010).