Prep 20 mins
Cook 35 mins
This dish originates with the old Paradise Restaurant in Manhattan, on 41st Street. I have not made this shrimp dish, but am putting it up here as I seek out "american" and "new york" recipes in honour of the first anniversary of the September 11 tragedy. This recipe was originally published in "Secrets from New York's Best Restaurants", and repeated in "New York Cookbook".
- 3 tablespoons olive oil
- 2 1⁄2 cups chopped onions
- 1⁄4 cup finely chopped fresh parsley
- 1 clove garlic, minced
- 1⁄2 teaspoon white sugar
- 3 cups chopped fresh plum tomatoes (aboug 1 1/2 lbs)
- 1 cup dry white wine, preferably greek retsina
- 1 1⁄2 lbs shrimp, peeled and deveined
- 1 cup crumbled feta cheese
- Preheat oven to 425F; have ready an ungreased 2-quart casserole dish.
- In a large skillet, heat oil over medium heat.
- Add onions and saute until light golden brown; about 7 minutes.
- Then add parsley, garlic and sugar to onions and stir well.
- Next, add tomatoes and cook until they soften and their liquid is absorbed; about 20 minutes.
- Now add wine to skillet and cook until the liquid is absorbed.
- Next, add shrimp, stirring constantly, for just 30 seconds; remove from heat.
- Pour shrimp mixture into casserole dish and top with the feta.
- Bake for about 5 minutes, until the shrimp are cooked (don't overcook the shrimp though) and the cheese melts.
Lennie thank you so much for sharing this dish...We enjoyed it very much. It was very tasty and easy to make. I will be making this again and again. The feta cheese adds a very nice flavour to the dish.
REALLY GOOD! This smelled so delicious as I was cooking it and it tasts great too! I did add a lot more garlic, as I do like it more garlic-y. I also used Splenda instead of sugar, and used a dry california white wine. The feta cheese certainly added a lot to the dish...very good!