(recipe and pictures: courtesy of Ken K.)Ingredients:
3 tablespoons olive oil
1 red onion, chopped
2 tablespoons thinly sliced garlic
2 lbs ripe tomatoes, halved, seeded, and chopped
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
Freshly ground pepper
1-1/2 lbs large shrimp (prawns), peeled and deveined
1/2 lb feta cheese, crumbled into large chunks
3 tablespoons chopped fresh flat-leaf (Italian ) parsley
Preheat the oven to 400 degrees F.
In a large frying pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring often, until the onion is soft and translucent, 5 – 8 minutes. Stir in the tomatoes, oregano, salt, and pepper to taste and simmer until slightly thickened, 5 – 8 minutes longer. Pour about half of the tomato mixture into a 2-qt baking dish.
Arrange the shrimp over the tomatoes and scatter the cheese over the shrimp.Spoon the remaining tomato mixture over the top and spread evenly. Bake until the shrimp are opaque throughout but still tender when tested with a knife, about 20 minutes. Sprinkle with the parsley and serve at once, directly from the dish. Serves 4 to 6.
Wine pairing suggestion:
This light, refreshing (and super easy) shrimp dish called for a nice, clean white wine. I chose one of the best examples of Verdejo grape, made by Villar brothers. This exceptional white wine is called Oro de Castilla and it comes from Spanish Rueda. Believe me, you wouldn’t be satisfied with just one glass. (Watch out for a freshest vintage possible, don’t get confused with my picture, please. This beauty needs to be drank as young as possible…)