When I am not looking to Peter at Kalofagas for Greek inspiration, I turn to my favorite Greek cookbook, The Olive and the Caper: Adventures in Greek Cooking. Not only does it have wonderful recipes, but it is chocked full of information. For example some random page titles: “Where did the name Greek come from?” and “The Caper Family Bush” and “Athena the Goddess with a Bird on Her Shoulder.” I seriously can not say enough good things about this book, it’s like an entertaining textbook (and you know teachers love entertaining textbooks), plus a fantastic cookbook.
So, needing an easy weeknight meal, and wanting to use up some shrimp, I solved both wishes with one recipe. So good, so easy, and so impressive. You could easily serve this to guests. I served it over orzo to soak up all the flavorful liquid.
Classic Shrimp and Tomatoes
- 1/4 cup olive oil
- 1/2 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 medium tomatoes, peeled and coarsely chopped (I didn’t peel!)
- 1/2 cup dry white wine
- 2 tablespoons Brandy
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon black pepper
- 2 pounds medium shrimp, peeled and deveined
- 8 ounces feta cheese
Preheat oven to 400.
While the oven is heating, heat the oil in a large flameproof casserole that can go in the oven (my braising pan was perfect for this). Stir in the garlic and the onions and cook about one minute. Add the tomatoes and cook until they soften, about 5 minutes.
Stir in the wine, brandy, tomato paste, 1 tablespoon of the dill and the pepper. Cook until the tomatoes are collapsing, about 10 minutes. Add the shrimp and cook until they begin to turn pink, about 2 minutes.
Crumble the cheese on the top and place in the oven. Bake for about 3 minutes or until the cheese has melted. Serve with the remaining 1 tablespoon of dill on top.
This will be my entry for Foodie Friday at Designs by Gollum!