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Shrimp & Feta Casserole
2 tbsp (30 mL) butter
1 medium onion, finely chopped
1/2 bunch green onions, finely chopped
1 clove garlic, minced
1 can (14 oz/398 mL) diced tomatoes (about 1-1/2 cups/375 mL)
1 can (7.5oz/213 mL) tomato sauce
1/4 cup (50 mL) dry white wine
3 tbsp (45 mL) chopped parsley
1/2 tsp (2 mL) dried oregano leaves, crushed
1-1/2 lb (750 g) fresh, or frozen and thawed, large shrimp, shelled, deveined
8 oz (250 g) Tre Stelle® Feta - Light Cheese, coarsely crumbled
Black olives,chopped (optional)
Melt butter in large frypan.Sauté onions and garlic over medium-high heat, 4 minutes or until soft.Add tomatoes and their juice, tomato sauce, wine, parsley and oregano. Heat to boiling. Reduce heat and simmer, uncovered, 10 minutes or until slightly thickened;stir occasionally.
Add shrimp to sauce. Spoon into 2-quart (2 L) shallow casserole. Scatter the Tre Stelle® Feta Light Cheese over the top; press lightly into sauce. Bake in 350°F (180°C) oven 15 minutes or until shrimp are pink and casserole is heated through. Garnish with chopped black olives,
if desired. Serve with crusty bread.
Makes 4 servings.
Recipe provided by Dairy Farmers of Canada. For more recipes go to dairygoodness.ca