Ingredients

The following ingredients have 4 Servings
  • 20 large raw shrimp (peeled)
  • 4 large very ripe tomatoes (finely chopped)
  • 3 tablespoons tomato puree
  • 1 medium onion (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 2.82 ounces feta cheese
  • 2 tablespoons green olives (finely chopped)
  • 2 anchovy fillets (marinated in oil, finely chopped (about 2 teaspoons))
  • 3 tablespoons olive oil (plus more for drizzling)
  • 5 tablespoons white wine
  • Sea salt and pepper to taste
  • Fresh parsley for garnish

Instruction

  • In a medium size skillet/heavy duty pan heat up 3 tablespoons of oil, add the garlic and onion and fry over a medium/low heat for 3-4 minutes, stirring often. Add the wine and continue frying for 2-3 minutes.
  • Add the tomatoes, tomato paste, olives, anchovies, stir and cook over a medium heat for about 20 minutes or until the mixture has thickened, stirring often.
  • Remove from the heat, stir in the shrimp and 2 quarters of the feta, crumble the remaining feta over the top, drizzle with a little oil and slide under a grill, if possible, for about 5 minutes (alternatively don't remove the pan from the heat, stir in the feta, shrimp and cook for 3 minutes - ensure the shrimp is pink before serving)
  • Season with pepper and some salt (if needed), sprinkle fresh parsley over the top and serve with fresh crusty bread.