Greek Shrimp Dish From Santorini
You can never have too many Mediterranean recipes, so give Greek Shrimp Dish From Santorini a try. This main course has 761 calories, 71g of protein, and 21g of fat per serving. This gluten free, primal, and pescatarian recipe serves 6. Head to the store and pick up flat-leaf parsley, feta cheese, wine, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 2 hours and 5 minutes.
Instructions
Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
Preheat oven to 250 degrees F (120 degrees C).
Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat.
Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese.
Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce.
Alsatian-inspired with notes of lime, green apple, white flower and wetstone. Following the nose are flavors of Anjou pear, white nectarine andcitrus. The vibrant and crisp acidity balances out this medium bodied wineand carries it through the lingering finish.