Makes 4 servings
1 tablespoon chopped garlic
3 tablespoons olive oil
1 bunch green onions, chopped
2 jalapeño peppers, chopped
5 ripe tomatoes, chopped
ground black pepper to taste
1/4 cup fresh oregano
1/4 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
2 pounds fresh shrimp, peeled and deveined
1 tablespoon olive oil
salt and pepper to taste
In a large saucepan, sauté the chopped garlic in the olive oil until golden. Add green onion and jalapeño peppers; sauté about 3 minutes. Mix in the chopped tomatoes and salt and pepper. Bring to a boil and stir in the parsley. Reduce heat. In a medium sauté pan, toss the shrimp with the olive oil. Cook over medium heat until shrimp become pink. Season with salt and pepper and mix in the tomato sauce. To serve, crumble the feta cheese over the shrimp.