My mom had a good friend who came to live with our family for awhile when I was growing up. She was a very special person to our family. She made this recipe for us and I just loved it. I added it to my hope chest, as I was not married at the time. Over the years, I will make this recipe for special occasions.
I have modified the original recipe a bit and do it entirely on the stove instead of putting it in the oven. At times I will also use white cooking wine when I don't have any vermouth on hand. It is still by far one of our families favorites and whenever shrimp are on sale, this is our go to recipe. I just had to share it with you and hope you love it as much as we do.
Thank you Ms. Andye for sharing with me.
Shrimp with Feta
6 Tbs. unsalted butter
3 cloves of minced garlic
3/4 tsp of dried oregano
1/4 tsp of red pepper flakes
pinch of salt.
2 lbs. of shrimp, peeled and deveined
3/4 c. dry vermouth
12 oz chopped plum tomatoes
3 oz feta cheese
1/4 c. fresh parsley
Melt butter in a heavy skillet. Add garlic, shrimp, oregano, pepper, and salt. Cook until shrimp are pink, turning once every 2 1/2 minutes. Transfer shrimp to another dish. Add vermouth to the skillet and boil until reduce by half (about 3 minutes). Add tomatoes and stir until heated through Return shrimp to the skillet and crumble feta on the top. Cover and cook for about 8 more minutes. Sprinkle with parsley and serve over pasta.