| |
|
What You Need:
(To Serve: 4)
|
|
|
|
3 tablespoons olive oil
2 cups minced onion
2 teaspoons minced garlic
¼ cup finely minced parsley
1 tablespoon finely minced dill (optional)
¼ teaspoon dry mustard
¼ teaspoon sugar
2 cups fresh or canned peeled tomatoes, chopped
½ cup tomato sauce
1 pound medium shrimp, peeled and deveined
1 cup crumbled feta cheese
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat oven to 425°.
|
2. Heat oil in a saucepan and add onions. Cook, stirring, until the onion starts to brown.
|
3. Add garlic, parsley, dill, mustard, sugar, tomatoes, and tomato sauce; simmer for 30 minutes. (Do not add salt at any time.)
|
4. Add shrimp to sauce and cook for 3 minutes.
|
5. Pour the mixture into a 1½-quart casserole and sprinkle with crumbled cheese.
|
6. Bake for 5 minutes, or until cheese melts. Serve immediately.
|
|
|
|
|
