- 1/4 cup butter
- 2 tablespoons garlic, minced
- 1 bunch flat-leaf parsley, chopped
- 2 pints grape tomatoes, halved
- 1/2 (750 milliliter) bottle dry white wine
- 2 pounds peeled and deveined medium shrimp
- 1 (4 ounce) container crumbled feta cheese
- 2 lemons, halved
- 2 sprigs fresh flat-leaf parsley
- Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
- Preheat oven to 250 degrees F (120 degrees C).
- Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.
04/02/2017
recipepes.com
greek shrimp dish from santorini, recipe
PT15M
PT1H
5
455 calories
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