Serves: 8
Total Calories: 165

1 1/4 cups chopped onions
4 garlic cloves, minced
1/8 cup olive oil
6 fresh tomatoes, chopped
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh basil
2 teaspoons fresh marjoram
2 teaspoons grated lemon peels
salt and freshly ground pepper to taste
1 teaspoon allspice
3 pounds shrimp, peeled and cleaned
1 1/2 pounds feta cheese, crumbled
1 pound linguini pasta, cooked

In a Dutch oven or skillet, sauté onion and garlic in oil. Add tomatoes, parsley, basil, marjoram, and lemon peel. Simmer about 10 minutes. Season with salt, pepper, and allspice. If preparing conventionally, pour mixture into 2-quart casserole dish.

Put the shrimp on top of mixture. Sprinkle with feta cheese. Bake in Dutch oven for about 20 minutes, or in 350° conventional oven for 30–40 minutes, until the shrimp is done. Serve on top of linguini.

Nutritional Facts:

Serves: 8
Total Calories: 165
Calories from Fat: 186

More Recipes from the Best of the Best from the Plains Cookbook Cookbook:
Trout in Foil
Blodgett Lake Stuffed Trout
Papa’s Favorite Trout
Sugar-Cured Rainbows
Platte River Catfish Fillets
Dutch Oven Halibut
Walleye Whopper
Fillet of Salmon with Tomato Beurre Blanc
Orange and Herb Salmon
Seafood Giovanni
Feta Shrimp Bake