Thursday, June 17, 2010

Luncheon Yummy

Yesterday at a catch-up-luncheon of old friends, we were served this 'most delicious' casserole. I was to send the recipe to everyone, but decided it's just too good not to share with all my bloggy peeps as well. Ours was served with rice and a salad. I'm still in heaven. Simple and quick...enjoy! Thanks to Kathy and Ingrid.

Baked Shrimp & Feta

2 Tbsp. Olive Oil
2 Onions thinly sliced
2 Cloves of Garlic minced
8 med. tomatoes peeled and coarsely chopped (you can use canned)
1/4 Cup Dry White Wine
1/3 Cup Chopped fresh basil (or 2 tsp. dried)
Salt and Pepper to taste
Chili pepper flakes to taste (Optional - but wonderful!)
2 pounds Shrimp (Large) shelled and deveined (PC Organique)
250 gms. crumbled feta (Danesborg)
Chopped fresh basil to garnish (Optional)

In large saucepan, heat oil over med. heat. Saute onions and garlic 3-5 minutes or until softened.

Stir in tomatoes, wine, and basil. Season with salt & pepper to taste. Chili flakes if desired.

Bring all to boil. Reduce heat to medium-low and simmer covered, stirring occasionally for 1 hour or until slightly thickened.

Add shrimp to sauce, spoon into 8 cup casserole (2 Litres). Bake uncovered in 375 oven for 15 minutes stirring twice.

Sprinkle feta on top. Bake 5-10 minutes or until shrimp are pink and feta is slightly melted. Garnish with Basil.

I should add that we also had "Tuscan Lemonade" and Oyster Bay White Wine...compliments of the local LCBO. You made need to add these beverages to make your meal as good as ours was :)

Bon Appetite!

Photo Credit:


  1. I will totally be making this one for the family this weekend...they will love it. It can't possibly be as good as "Greco" ???? Still the fam favorite at our home.

  2. Sounds wonderful, and what pray tell was for dessert?

  3. You have me drooling! The captain and I will love this :-)

    Word verification: dinaes
    How appropriate! This is indeed DINING at its best :-)

  4. Shrimps, garlic, tomato, white wine, feta ...I'm definitely going to be making this one. Thanks for sharing the recipe.