1/4 cup olive oil
1/2 cup finely chopped onion
1/2 to 1 teaspoon Aleppa pepper or 1/4 to 1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 1/2 pounds medium shrimp, peeled and deveined, tails left on
1/2 cup finely diced tomato, drained in a colander for 5 minutes
2/3 cup coarsely grated hard feta cheese*
1/4 cup chopped fresh flat-leaf parsley
Preheat oven to 400 degrees.
In a large skillet, heat the oil and saute the onion over medium heat for 5 minutes, or until softened. Add the pepper or pepper flakes and the garlic and saute for 30 seconds. Add the shrimp and saute, turning frequently, until they turn pink and begin to curl, 3 to 6 minutes. Add the tomato and salt to taste and cook for 2 minutes more, until the sauce begins to thicken. Transfer to a baking dish or 4 individual gratin dishes.
Bake for 10 minutes, uncovered, or until the sauce is bubbly. Sprinkle with the cheese and bake for 2 to 3 minutes more. Sprinkle with the parsley and serve.
* NOTE: If you leave feta uncovered in the refrigerator overnight, it will dry a bit and harden. The hard cheese can be easily grated.
Per serving: 253 calories, 26 gm protein, 5 gm carbohydrates, 14 gm fat, 186 mg cholesterol, 4 gm saturated fat, 409 mg sodium, 1 gm dietary fiber
Tzatziki Me Maratho
(Yogurt, Garlic, Cucumber and Fennel Dip)
Makes 6 to 8 servings, about 4 cups
"The cooling taste of yogurt complements the bite of the garlic. In its more common form, this dip is made with only cucumber, but this version includes shredded fennel. Enjoy it with carrot sticks and other raw vegetables or with chips or crackers. From Kremezi's "The Foods of Greek Islands":
1 small cucumber, peeled
2/3 cup finely shredded fennel (1 small or 1/2 large bulb; fronds and tender stalks reserved and chopped if desired)