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Idiomas disponibles
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• 1 bay leaf
• T abasco, as much as you
can stand
• 1kg shrimp, shelled and
deveined
Method
Combine all ingredients ex-
cept shrimp in the slow cook-
er
and
stir
Cover and cook on high for 5
hours or low for 9 hours. If
cooking on low, turn to high
for the last hour. Add shrimp
and cook for 15 minutes lon-
ger. Increase all ingredients
by 50% for a 6.5L slow cook-
er. Serve over rice.
Athenian
Shrimp In
T omato And
Feta Sauce
SEAFOOD
to
blend
well.
Ingredients
• 2 tablespoons olive oil
• 1 medium onion; chopped
• 1 garlic clove; minced
• 2 tins canned tomatoes in
thick puree - (820g)
• 1 tin tomato paste
• 1/4 cup dry wine or ver-
mouth
• 2 tablespoons chopped
parsley
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly-
ground black pepper
• 700g medium shrimp;
peeled, deveined
• 60g feta cheese; cut into
small cubes
Method
Heat oil in a saute pan and
add
the
onion
Cook, stirring often, until the
onion is softened, about 4
minutes.
T ransfer to the slow cooker.
Add the tomatoes with their
puree,
the
wine, parsley, oregano and
pepper. Cover and cook for 6
to 8 hours on LOW. Increase
the heat to HIGH and add
the shrimp. Cook just until
the shrimp are firm and have
turned pink, about 15 min-
utes. Stir in the feta cheese
and serve immediately.
Serves 4
and
garlic.
tomato
paste,
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