Ingredients
- 5 ripe tomatoes (very)
- 1 onion (yellow)
- 1 clove garlic
- 475 ml greek tomato sauce
- 375 gr shrimp
- 240 ml dry wine (red)
- 120 ml clam juice
- 120 gr feta cheese
- 45 ml olive oil
- 4 gr oregano (whole)
- 3 gr parsley (chopped)
- 1 gr cinnamon (ground)
- 1 gr allspice
- 1 package tomato sauce
Salt to taste Fresh ground black pepper Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes. Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups. Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve. May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly. Suggestions: Good served over spiral vegetable flavored pasta. Substitiue: Rock Shrimp, Scallops or Orange Roughy