The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 4-6

Garides me feta, a taverna type of dish popular in the Greek islands, is usually cooked in an earthenware casserole called a youvetsi (or giouvetsi). Some cooks add ouzo or replace the white wine with retsina.

2 lbs. large shrimp, cleaned and deveined
2 Tbs. fresh lemon juice
1/4cup extra virgin olive oil
3 shallots, finely chopped
5 scallions, white and light green parts only, finely chopped
2 lbs. ripe tomatoes peeled, seeded and chopped
1/3 cup dry white wine
2 large garlic cloves, finely chopped
3 Tbs. finely chopped fresh parsley leaves
Salt and freshly ground black pepper, to taste
1/2lb. feta cheese, crumbled into large chunks
Fresh parsley leaves, for garnish

Place the shrimp in a large bowl and pour the lemon juice over them. Toss and set aside.

Heat the olive oil in a large skillet, over medium heat. Add shallots and scallions and cook until translucent, about 8 minutes, stirring occasionally. Add the tomatoes, wine, garlic, parsley, salt, and pepper. Stir well, reduce the heat to low and simmer until dense, about 30 minutes, stirring occasionally.

Preheat the oven to 450ºF. Spoon some sauce into a large baking dish. Spread the shrimp around the dish and cover with the remaining sauce. Spread the feta cheese around, pushing the chunks of cheese down into the sauce. Bake until the shrimp are cooked and the cheese is melted, about 20 minutes. Remove from the oven and serve garnished with parsley leaves.

—Clifford A. Wright, Author and Food Historian