Up to 1 day ahead: Place 1/2 tablespoon olive oil in a large nonstick
skillet over medium
heat. Add onions and garlic and sauté, stirring constantly, for 1 minute.
Reduce heat to low.
Add chopped plum tomatoes, wine, parsley, salt, and 1/4 teaspoon black
pepper. Cook for
5 minutes, stirring occasionally, until mixture thickens and most of the
released juices have
evaporated. Transfer tomato mixture to a 9x12-inch oval or 8x8-inch square
baking dish that
has been coated with vegetable cooking spray.
Wash and dry skillet and place it over medium heat. Add remaining 1/2
tablespoon olive oil.
When oil is hot, add half the shrimp. Sauté, stirring constantly, until
shrimp just barely turn
pink. Transfer shrimp to a medium bowl. Add remaining shrimp to skillet and
process. Transfer shrimp to bowl and pour lemon juice over shrimp. Stir
until shrimp are well
coated with lemon juice.
Place shrimp in a single layer atop tomato mixture in baking dish. Pour any
lemon juice left in
the bowl over shrimp. Place a single layer of thinly sliced tomatoes over
shrimp. Season with
freshly ground black pepper to taste. Sprinkle crumbled feta evenly over
Cover with plastic wrap and aluminum foil. Refrigerate until needed.
To serve: Preheat oven to 450°F. Bring shrimp mixture to room temperature.
plastic wrap and foil and bake for 20 minutes, until shrimp have cooked
through and mixture
is bubbly. Serve with rice or orzo.
Double this recipe to serve as a dinner party entrée. Orzo is a pasta shaped
of barley or rice. It is very popular in Greek cuisine.
Serves: 3 to 4