15 ml vegetable oil 1 tbsp
1 red pepper, chopped
500 ml mushrooms, sliced 2 cup
2 garlic cloves, minced
2 tomatoes, finely chopped
500 ml tomato pasta sauce 2 cup
125 ml heavy cream 1/2 cup
500 g large shrimp, peeled & deveined, thawed if frozen 1 lb
125 ml feta cheese, crumbled 1/2 cup
30 ml fresh parsley, chopped 2 tbsp
lemon zest, finely grated
In a large skillet, heat oil over medium heat. Saute pepper for 2 minutes or until slightly softened. Add mushrooms and saute for 3 to 4 minutes or until lightly browned. Add garlic and saute for 15 seconds. Remove from heat and stir in tomatoes, pasta sauce and cream.
Transfer sauce to lightly greased casserole dish. Nestle, but don’t immerse, shrimp in sauce. Sprinkle feta over top of shrimp. Cover and bake in preheated 400 F (200 C) oven for 20 minutes or until sauce is bubbling. Uncover and bake for 10 to 12 minutes or until shrimp are pink and opaque and cheese is melted. Immediately, sprinkle parsley and lemon zest over top.
Serves: 4