Greece

Greece (#13) Garides me Feta Saltsa (Shrimp Baked with Tomatoes and Feta)

I found this recipe in my vintage Craig Claiborne “New York Times International Cook Book”, copyright 1971.  Further research revealed that it is commonly found in Greek taverns, and is also found on the menu of many American Greek restaurants.  It’s comprised of a few simple ingredients – onions, garlic, tomatoes, herbs and wine, and baked for 15 minutes, just long enough for the feta to become hot and melted.  I used colossal-sized shrimp from Trader Joe’s, and served it with French bread to dip in the tomato sauce.  This classic recipe didn’t call for olives, but the next time I make it I’ll top it with some chopped Kalamata’s.