August 05, 2016
Fresh Tomatoes, Dinner, Main Dish,
Shellfish, Shrimp, Dairy, Cheese, Feta, Greek, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Make it from scratch more
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"This dish was created and was favored at the Old Paradise Restaurant on 41st Street, NYC. The recipes is adapted from the "Secrets from New York's Best Restaurants" by Earlyne S. Levitas and Lydia Moss."
Preheat oven to 425-degrees Fahrenheit.
Warm oil in a nonreactive large skillet over medium heat. Add the onions and saute until light golden brown, 7 minutes. Add the parsley, garlic, and sugar and stir to mix. Add the tomatoes and cook until they soften and their liquid is absorbed, about 20 minutes.
Add the wine to the skillet and cook until the liquid is absorbed. Add the shrimp and cook, stirring constantly, for 30 seconds. Remove from the heat.
Pour the shrimp and sauce into a 2-quart casserole. Top with the feta cheese
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