Shrimp Lourdas

Recipe Provided By: Chef Anthony Procopos of Lourdas Greek Taverna

Ingredients:
3 tablespoons olive oil
1 1/2 pounds large shrimp (wild),peeled and deveined, tails left on
1 cup chopped tomatoes
1 teaspoon crushed garlic
1 cup dry white wine
1/2 cup scallions, chopped
Approximately 2 cups fish stock
1 teaspoon extra-virgin olive oil
3 tablespoons fresh lemon juice
Salt and pepper
Approximately 1 cup crumbled feta cheese

Directions:
Heat the oil in a large frying pan over medium-high heat until smoking.
Add the shrimp to the pan and cook, tossing the shrimp just until the shrimp are pink, about 2 minutes each side.
Add the tomatoes and the garlic and saute, 1 minute more.
Add the wine and steam off.
Add the scallions, stock, extra-virgin olive-oil, and the lemon juice.
Season the shrimp with salt and pepper.
Simmer until the sauce begins to thicken.
Stir in the feta cheese, and simmer 1 minute more, or until the feta softens.
Remove the pan from the heat.
Divide the shrimp among dinner plates.
Spoon the sauce over the shrimp and serve right away accompanied by the rice pilaf.

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