Method

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 repeat sautéing 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 sliced tomatoes. Cover with plastic wrap and aluminum foil. Refrigerate until needed.

To serve: Preheat oven to 450°F. Bring shrimp mixture to room temperature.

Remove 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 like grains of barley or rice. It is very popular in Greek cuisine.

Serves: 3 to 4

Reprinted with permission from ©Make-Ahead Meals by Victoria Shearer, published by Sellers Publishing   read more, see more recipes

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