Thursday, March 23, 2006

Shrimp and Feta Casserole with Dill (Main Dish)

Don't let the word "casserole" scare you off. This is an elegant and delicious dish. And, it is very easy to make. It is a bit salty from the Feta so if you are watching your sodium intake, you might want to soak the feta first or use low sodium feta. It is good served with lightly buttered orso.

4 Servings

1 T olive oil
4 large scallions, minced
1 garlic clove, minced
1 pound medium shrimp, shelled and deveined
4 plum tomatoes, cut into 1/2 inch dice
4 ounces feta cheese, crumbled
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh dill
1/4 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup heavy cream
2 T. freshly grated parmesan cheese

1. Preheat oven to 400. Butter a shallow 10 cup enameled cast iron or glass baking dish.

2. Heat oil in a small frying pan. Add the scallions and cook over moderately high heat, stirring frequently, until softened, about 2 minutes. Add the garlic and cook, stirring for 1 minute longer. Spread the mixture in the prepared baking dish and arrange the shrimp on top. Sprinkle with the tomatoes and the feta.

3. In a bowl, beat the eggs with the dill, hot pepper sauce, salt and black pepper. Beat in the cream. Spoon the custard over the shrimp. The shrimp should be at least half-way covered with custard. Sprinkle with the Parmesan. Bake for about 17 minutes, until custard is set adn the shrimp are cooked through. Let stand for 5 minutes before serving.

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