The Other Shrimp Dish

dd246011246508c33432f52ebc2821c0 Since yesterday when I posted a recipe for Shrimp and Cabbage, I’ve had three requests for my “other” shrimp dish. Also referred to as, “You know, the one you used to serve all the time.” So here it is. Greek Shrimp and Ziti This recipe has lots of points in its favor. It’s a great party dish; it can be prepared ahead of time and reheated, and it can easily be doubled to feed twelve, or even more if you use it as one of the dishes on a buffet table. Have I mentioned that it’s really easy to make and delicious? I wish that I could give credit to the creator of this dish, but my sister-in-law gave me the recipe on a piece of paper over twenty years ago. It’s one of those recipes that people loved, and it just kept being passed on. I’ve adapted the original recipe over the years, but the basic ingredients remain the same. Ingredients ( for 6) olive oil 2 tsp finely chopped garlic 1 28oz can diced or stewed tomatoes, chopped 3/4 C dry white wine salt, pepper, red pepper flakes 2 tsp. dry basil 1 1/2 tsp. dry oregano 2 to 2 1/2 pounds medium shrimp (peeled and deveined) 8 oz. crumbled feta cheese 1 pound ziti (anything tubular) 1. Film a saute pan with olive oil. Heat the oil and add the garlic and a couple of shakes of red pepper flakes. Cook very briefly over medium heat. Don’t burn the garlic. 2. Add the tomatoes. Cook about a minute. 3. Add the wine, salt (about a 1/2 tsp.) and pepper (about 1/4 tsp.) basil and oregano. 4. Cook over moderate heat for about ten minutes. 5. Saute the shrimp in a little oil. Cook only until they turn pink. 6. Spoon shrimp and any pan juices into a casserole dish. Sprinkle the shrimp with the crumbled feta cheese. Spoon the tomato sauce over it. AT THIS POINT YOU CAN COVER AND REFRIGERATE IT. 7. Reheat the covered casserole in a moderate oven or microwave. 8. During this time, cook the pasta. 9. Put the pasta in a serving dish with the shrimp mixture on top, or mix gently. A trick I’ve learned is to fill the serving bowl with very hot water. Empty and dry it immediately before you plan to use it. The heat from the bowl will help to keep the food hot longer. If you don’t want to make it now, tuck the recipe away for holiday entertaining. My guess is that it will become one of your favorite recipes, and you’ll be passing it on next!

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About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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