GREECE ~ Santorini Shrimp
SANTORINI SHRIMP
Serves 4
2 tablespoons + 2 teaspoons olive oil
2 teaspoons unsalted butter
1/8 teaspoons crushed red pepper
1-1/4 lbs large shrimp, tails attached
2 cloves garlic, minced
1/4 cup + 3 tablespoons dry white wine
1-1/4 tomatoes, seeded and chopped
1 tablespoon fresh dill, minced
2 ozs feta cheese, crumbled
2 tablespoons dry breadcrumbs
Turn on broiler. Heat half the oil in a heavy ovenproof skillet or shallow flameproof casserole dish over medium high heat. Add butter and red pepper. Sauté shrimp, in batches if necessary, 4-5 minutes, turning occasionally, until shrimp turn pink. Stir in wine and garlic and boil 3-4 minutes. When liquid begins to thicken, stir in chopped tomatoes. Remove from heat. Sprinkle with dill and cheese and cover with breadcrumbs. Drizzle remaining olive oil over top and broil 6 inches from heat source 3-4 minutes until bubbly.
Source: S's recipe collection