One of my most treasured cookbooks is a dogeared copy of San Francisco A La Carte, whose wonderful recipes were compiled many years ago by The Junior League of San Francisco. One recipe in particular gets rave reviews from friends and family whenever I make it – which is usually on a Sunday night, because it is so simple to prepare, and so comforting. Called “Garides Me Feta,” it is a robust, tomatoey, stew-like shrimp dish that is perfect for bread-dunking. Serve it with a full-bodied red wine (I particularly like it with an Australian Shiraz).
Garides Me Feta
Adapted from San Francisco A La Carte
½ cup minced onion
1 ½ tablespoons butter
1 ½ tablespoons olive oil
½ cup dry white wine
2 14.5-ounce cans chopped canned tomatoes
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper to taste
½ to1 teaspoon chopped fresh oregano (can substitute with ½ teaspoon of dried oregano)
4 ounces crumbled feta cheese
1 pound raw large shrimp, shelled and deveined
¼ cup chopped fresh parsley
In a heavy non-reactive skillet, sauté onion in butter and oil until soft. Add wine, tomatoes, garlic, salt, pepper and oregano. Bring to a boil, lower heat to medium, and simmer until sauce is slightly thickened (about 8-10 minutes). Stir in feta cheese, then simmer for an additional 10-15 minutes. Adjust seasonings. Just before serving, add shrimp to sauce and cook for 5 minutes or until shrimp are just tender. Do not overcook. Ladle into bowls and garnish each with some parsley. Serve immediately with lots of crusty bread.
Serves: 3 very hungry people; 4 moderately hungry people; or 6 as an appetizer.