Greek Shrimp Dish From Santorini So Tasty

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Greek Shrimp Dish From Santorini

"An genuine Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went lower back three days in a row to reserve it again and examine the substances so we should replicate it at home. It is easy to prepare in advance of time and stick in the oven so your cooking is complete earlier than visitors arrive! Serve over rice."

Ingredients :

• 1/4 cup butter
• 2 tablespoons garlic, minced
• 1 bunch flat-leaf parsley, chopped
• 2 pints grape tomatoes, halved
• half of (750 milliliter) bottle dry white wine
• 2 pounds peeled and deveined medium shrimp
• 1 (four ounce) field crumbled feta cheese
• 2 lemons, halved
• 2 sprigs clean flat-leaf parsley

Instructions :

Prep : 20M	Cook : 6M	Ready in : 2H5M

• Melt the butter in a saucepan over medium heat. Stir within the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then lessen heat to medium-low, and prepare dinner for 1 hour, stirring occasionally, till the sauce has barely thickened.
• Preheat oven to 250 tiers F (120 tiers C).
• Stir the shrimp into the tomato sauce, and cook for two mins; remove from the heat. Pour the shrimp combination right into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake inside the preheated oven until the feta has softened and the shrimp are now not translucent, forty five minutes to at least one hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.

Notes :

• Reynolds® Aluminum foil can be used to keep meals wet, cook it lightly, and make clean-up less complicated.

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