8-10 oz Argentine red shrimp raw peeled and deveined
Olive oil for coating the shrimp
Freeze-dried oregano or fresh
Salt and Pepper
2 medium tomatoes peeled, cored, and sliced roughly chopped
1-2 Tbs olive oil
1/3 cup diced shallots
1-2 garlic cloves minced
Salt and pepper
Dash or so of white wine
Red pepper flakes
1-2 oz. Feta cheese crumbled
Freeze-dried mint leave flakes or fresh
Cooking, assembly, and baking
Preheat the oven to 400f
In a bowl, add a little olive oil, salt, pepper, a few dashes of oregano, and toss the shrimp in the seasoned oil to coat and set aside
Heat a medium saute pan to medium and add 1-2 Tbs Olive Oil
Add shallots, garlic, and salt and pepper to taste, saute until soft, about five minutes
Add the tomatoes, and red pepper flakes. Simmer, mashing the tomatoes a bit. Cover and cook down until thickened. Remove the lid and cook to a sauce
Add a splash of white wine and simmer for a few minutes more
Transfer the tomatoes, shallots, and garlic onto individual ovenproof serving dishes and spread across the bottom
Layer the shrimp across the tomatoes and crumble the feta over the shrimp
Put into the oven and cook about 10-15 minutes until bubbly
Remove and sprinkle with Mint and serve along with crusty bread and White Wine
