Ingredients
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2 lbs prawns, shelled and deveined
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1 lemon, juice of
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4 tablespoons butter (my guess it didn't state how much)
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2 tablespoons olive oil (recipe says 1 cup!)
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2 bunches green onions, finely chopped
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1 celery, finely chopped
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2 tablespoons fresh parsley, finely chopped
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1 (16 ounce) can whole tomatoes
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1 cup clam juice
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1 large tomatoes, peeled and cored
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1 teaspoon oregano
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1/2 cup dry white wine
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1 lb feta cheese, crumbled
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salt and pepper, to taste
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1 large garlic clove, minced
Instructions
- Heat oven to 400°F.
- Pour lemon juice over cleaned shrimps in a bowl and set aside.
- Heat oil in a skillet, saute green onions, garlic, celery, parsley and canned tomatoes until celery is tender. Reduce heat, and simmer for about 20 minutes.
- Add clam broth, cook for another 5 minutes and remove from fire.
- In another pan, saute shrimp in butter until they are pink (Leave them a little undercooked as they will continue to cook in the sauce).
- Pour the tomato sauce mixture into the bottom of a casserole dish; place the whole peeled and cored tomato in the center, surround it with shrimp; sprinkle entire casserole with oregano. Pour the white wine around the shrimp and sprinkle feta cheese over the shrimp and tomato center. Bake for 15 minutes or until feta melts.