Ingredients
-
1/4
-
1
-
1
-
1/4
-
2
-
1/4
-
1
-
2
-
2
-
1/3
-
-
-
-
-
Directions
Mini Shrimp and Feta Casseroles, This Greek Recipe is from Gulf Coast Kitchens, and boy it is delicious! Very easy to make and yet really impressive. Hope you enjoy!, The fetta was the perfect topping. Excellent dinner., Absolutely divine, and so easy! used white wine instead of ouzo, but otherwise made it just as suggested, and…WOW! Crusty bread…a must with this, as the juices are sooooo…juicy!
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Steps
|
1
Done
|
Warm the Olive Oil Over Medium-Low Heat in a Skillet; |
|
2
Done
|
Cook the Onion, Garlic and Red Pepper Flakes in the Oil Until the Onion Is Translucent. |
|
3
Done
|
Stir in the Tomatoes, Olives, Capers and Oregano; Raise the Heat Just Until the Mixture Rebring Just to a Boil; Cover the Pan, Reduce the Heat to Medium-Low, and Simmer For 20 Minutes. |
|
4
Done
|
Add the Ouzo, Basil Leaves and Shrimp, Then Immediately Spoon the Mixture Into Four Shallow Individual Casseroles. |
|
5
Done
|
Top Each Casserole With Crumbled Feta and Place Them Under the Broiler Until the Shrimp Are Just Pink and the Cheese Is Browned, About 7 Minutes. |
|
6
Done
|
Sprinkle With Minced Parsley and Serve Immediately With Hot Crusty Bread For Dipping. |
