Wednesday, October 17, 2012

How to Make Shrimp in Tomato Sauce with Feta, Parsley & Dill

Don't worry; the shrimp are under the feta cheese.
Here are instructions for a Greek-influenced dish, without exact quantities. I don't mean to be a pain, but figure it out as you go. Seriously, it isn't going to make that much of a difference if you use one or two onions or a 14-ounce or 28-ounce can of diced tomatoes.

In a pan, sweat chopped onion until soft and translucent, adding minced garlic halfway through, if desired. Add diced tomatoes (I use the Bionaturae brand) and chopped dill and parsley and simmer for about 10 minutes, until liquid thickens slightly. If pan isn't oven-proof, pour sauce into an oven-proof dish. Add shrimp, mix. Crumble feta cheese on top of mixture and bake in a 350-degree oven until the shrimp are done, about 10-12 minutes, depending on the size of the shrimp. Season to taste with unrefined sea salt, fresh ground pepper and lemon juice. Add more chopped dill and/or parsley to top of dish for added color, flavor and nutrition.


Anonymous said...

Sometime, in the '50s maybe, our moms got brainwashed by this idea that one couldn't cook without a recipe of exact measurement and times, etc. And that's what they passed along to us. How many times have I heard a friend say they ran (waste of time and gas) to the store for one missing ingredient. It looks like I cook somewhat the way you advocate: buy what's available and looking good, use what's on hand, be creative. I can never write anything down, however, so my innovations can't be passed along easily to those who want the "recipe".

Paula Hong said...

do you have an instructional on making your own diced tomatoes or tomato sauce?

Chef Rob said...

Anonymous - Well said.

Paula - For a tomato sauce: Sweat chopped onions until soft and translucent. If you want garlic, add garlic halfway through onion cooking time. When garlic is soft, add chopped fresh tomatoes or a can or jar of strained, diced, chopped or whole peeled tomatoes. Bring to a boil, return to a simmer and cook until desired consistency is achieved. (Whole peeled tomatoes will take longer than strained or diced.) Add salt and pepper. Add oregano, basil, and/or parsley if like and/or have.