I love the Wednesday paper because it contains the Food section. Usually they publish seasonal recipes but I think the main reason they catch my eye is because it’s just one recipe, not a whole cookbook to browse through. At least 50% of the time I end up making the recipe from the newspaper and I like it! My most recent success (thank you Boston Globe) was Greek Shrimp with Tomatoes and Feta.
Here’s the recipe:
- 3 slices crusty white bread crusts, torn into pieces
- grated rind of 1 lemon
- 4 tablespoons olive oil
- 3 shallots, finely chopped
- 3 cloves garlic
- 2 cans (14.5 oz) diced tomatoes
- 1/4 cup white wine
- 2 teaspoons honey
- 1 teaspoon dried oregano
- 1 1/2 lb medium shrimp, peeled and deveined
- 6 oz feta cheese
In a food processor, pulse the bread into coarse crumbs, add lemon rind and 2 tablespoons of the olive oil. Mix well, set aside.
In a large skillet over medium-low heat, add remaining 2 T of oil, add shallots and garlic and cook for about 5 minutes. Add the tomatoes, wine, honey, oregano and salt&pepper. Bring to a boil, then lower the heat and simmer for 10 minutes.
Preheat the oven to 400F.
Use a 12″ baking dish, line the bottom of the dish with the tomato mixture. Arrange the shrimp on top in a single, tight layer. Crumble the feta on top then sprinkle with breadcrumbs. Bake for about 15 minutes until the shrimp are opaque and cooked through. Garnish with lemon. Enjoy!
HAR