Last night we had our family over for dinner, that would be real blood related family and our neighbor-hill family,
I wanted to try something new and as I usually do, I decided to try out a new recipe so the crowd became my guinea pigs.
I wish I could make it happen where I actually made the new dish sometime before I actually prepared it on the fly for guests!
I love cook books and pulled out one of the many taking up precious shelf space in the kitchen, flipped it open and found a beautiful picture of Greek-Style Scampi.
This was it, Greek-Style Scampi with Olive Orzo, farmer’s market asparagus, fresh rosemary & salt bread, Robertson green salad and Childs lemon meringue pie.
It turned out beautifully, easy to make ( and I made it ahead of time) and very tasty!
Prep: 12 minutes
Cook: 27 minutes
1 teaspoon olive oil
5 garlic cloves, minced
2 (28-ounce) cans whole tomatoes, drained and coarsely chopped
1/2 cup chopped fresh parsley, divided
1 1/2 pounds large shrimp, peeled and deveined
1 cup (4 ounces) crumbled feta cheese
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 400.
2. Heat oil in a large Dutch oven over medium heat. Add garlic; saute’ 30 seconds. Add tomatoes and 1/4 cup parsley.
Reduce heat; simmer 10 minutes. Add shrimp; cook 5 minutes.
3. Pour shrimp mixture into a 13 x 9 inch baking dish; sprinkle with cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 cup parsley, lemon juice, and pepper.
Yield: 6 servings.