Athenian Shrimp in Tomato and Feta Sauce
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2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
28-ounce canned tomatoes
1 can pureé sauce, thick
6 ounces tomato paste
¼ cup dry wine or vermouth
2 tablespoons chopped parsley
1 teaspoon dried oregano
¼ teaspoon fresh ground pepper
1 ½ pounds medium shrimp, peeled and deveined
2 ounces Feta cheese, ¼-inch cubes
Heat oil and add the onion and garlic. Cook stirring often, until the onion is softened, about 4 minutes. Transfer to a 3-½ quart slow cooker.
Add the tomatoes with their pureé, the tomato paste, tomato pureé, wine, parsley, oregano and pepper. Cover and cook for 6 to 8 hours on low.
Increase heat to high and add the shrimp. Cook just until the shrimp are firm and have turned pink, about 15 minutes. Stir in the Feta cheese and serve immediately.