Shrimp cooked in a spicy tomato sauce flavored with oregano and topped with feta cheese is quick, yet impressive enough for a company meal. Serve the shrimp and sauce over cooked orzo pasta or rice.
Feta is Greece’s most famous cheese, but there are many varieties made throughout the world. Traditionally, feta is made from sheep’s milk, though today a blend of sheep’s and goat’s or even cow’s milk may be used. Tangy and semi-firm, feta tastes great in a salad or tossed with cooked spinach.
THE MEDITERRANEAN SLOW COOKER, © 2013 by Michele Scicolone
|1/4 cup olive oil||Salt|
|1 medium onion, chopped||Pinch of crushed red pepper|
|1 (28-ounce) can crushed tomatoes||1 1/2 pounds medium shrimp, shelled and deveined|
|1/2 cup dry white wine||1 cup crumbled feta cheese|
|1/2 teaspoon dried oregano||2 tablespoons chopped fresh flat-leaf parsley|
In a small skillet, heat the oil over medium heat. Add the onion and cook until tender, about 10 minutes. Scrape the onion into a large slow cooker. Stir in the tomatoes, wine, oregano, salt to taste, and crushed red pepper. Cover and cook on high for 2 hours.
Rinse the shrimp and pat them dry. Stir the shrimp into the sauce. Sprinkle with the cheese. Cover and cook on high for 10 to 15 minutes, or until the shrimp are tender and cooked through.
Sprinkle with the parsley and serve hot.
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