Dutch Oven Shrimp Casserole With Feta Cheese

Serves: 8
Total Calories: 240


2 pounds medium shrimp, shelled and deveined
1/2 cup lemon juice
1/4 cup olive oil or butter
4 green onions, chopped
4 cloves garlic, finely minced
1 cup chopped celery
2 tablespoons chopped fresh parsley
1 teaspoon oregano
1 (10-ounce) can clam juice
1 (16-ounce) can diced tomato
4 tablespoons butter
1 large tomato
1/2 cup white wine
1 pound feta cheese crumbled


Put the cleaned shrimp in a non-reactive bowl and pour lemon juice over them. Set aside and stir occasionally. In the small amount of olive oil or butter, sauté the onions, garlic, celery, parsley, and oregano over low heat for about 5 minutes, and then add the clam juice and diced tomatoes. Simmer these together for about 10 minutes. In another skillet or small Dutch oven, sauté the shrimp in the 4 tablespoons butter until they turn pink. Pour the sauce into a 12-inch Dutch oven and place the whole tomato in the center. Arrange the shrimp on top of the sauce around the tomato. Drizzle the white wine over the shrimp, and top with crumbled Feta cheese.

While you’re preparing the recipe, pre-heat the lid with about 25 briquets. When ready, set the DO in the firepan over 6-8 briquets and place the pre-heated lid on for about 15 minutes or until the cheese melts.

Nutritional Facts:

Serves: 8
Total Calories: 240
Calories from Fat: 214

This Dutch Oven Shrimp Casserole With Feta Cheese recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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