Carmen's Shrimp With Fetacheese, seafood 1/3 cup olive oil; pref. greek 3 lb shrimp; shelled and deveined 1 each onion; large; thinly sliced 1 each garlic clove; peeled/crushed 2 1/2 lb tomatoes; peeled/chopped 1 tablespoon sugar 3 tablespoon dry white wine 1/2 cup flat leaf parsley; fine chop 1 salt and pepper 3 tomatoes (additional) 6 oz feta cheese; crumbled Heat enough olive oil in a large skillet to coat the botton of the pan. Toss the shrimp in the oil until they turn color (about 1-2 minutes). Remove shrimp and set aside. In a saucepan, prepare the sauce by heating 1/ Using 6 individual bake and serve casseroles, divide the sauce among them, |
