Shrimp in Greek Tomato Sauce with Feta
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
shrimp
peeled, deveined |
|
| ½ | cup |
clam juice
|
*
|
| ½ | pound |
feta cheese
|
|
| 2 | cups |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shrimp
peeled, deveined |
|
| 118 | ml |
clam juice
|
*
|
| 226.8 | g |
feta cheese
|
|
| 473 | ml |
tomato sauce
|
|
Directions
Mix 2 cups of the sauce 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 to 10 minutes.
Uncover, stir cheese to mix and serve.
May also be baked at 475 degrees F, rather than cooked on the stove-top.
Bake for about 15 minutes, uncovered, or until bubbly.
