Aegeanshrimpanita Recipes

AEGEAN SHRIMP ANITA

Steps:

• Preheat oven to 475ºF.
• Heat oil in a large skillet over medium-high heat.
• Add onion and sauté until soft.
• Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper.
• Cook 4 to 5 minutes.
• Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8 x 8 x 2-inch baking pan.
• Bring pan juices to a boil; add shrimp.
• Cook 2 minutes or until shrimp turn pink.
• Add shrimp with juices to baking pan; crumble feta over top.
• Arrange olives on top of feta and squeeze lemon juice over all.
• Bake 10 to 15 minutes.
• Serve over rice.

AEGEAN SHRIMP

Steps:

• Preheat oven to 475 degrees F.
• Heat olive oil in a large skillet over medium heat.
• Add onions and saute until soft.
• Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste.
• Add reserved tomato juice and wine, and cook for 4-5 minutes.
• Remove vegetables from skillet using a slotted spoon, leaving juices in skillet.
• Spread vegetables in the bottom of an 8"x8"x2" baking pan.
• Increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp.
• Add shrimp to baking pan.
• Deglaze skillet with a little more wine, and pour over shrimp.
• Crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top.
• Bake for 10-15 minutes.
• Remove from oven, and squeeze remaining lemon over top.
• Serve with rice or rice pilaf.
• Makes 4-5 servings.