Title: Garides kokkiyia me feta (shrimp and feta in shells)
 Categories: Greek, Seafood, Main dish
      Yield: 6 servings
 
      2 lb Large shrimp
    1/2    Lemon (juice only)
      1    Onion or shallot; minced
      3 tb Vegetable oil or butter
    1/2 c  Tomato sauce
      3    Tomatoes
           - peeled, chopped & drained
    1/4 c  Chopped fresh parsley
      2 tb Chopped fresh basil or dill
      2    Garlic cloves; crushed
           Salt & freshly ground pepper
    1/2 lb Feta cheese
           Fresh basil leaves
           (or parsley) for garnish
 
  Shell and devein shrimp. Wash and drain, then sprinkle lightly with
  lemon juice. Heat the oil or butter in a frying pan and cook the
  onion until soft. Add the tomato sauce, chopped tomatoes, herbs,
  garlic, and salt and pepper to taste. Simmer for 25 minutes, then
  remove from the heat and strain.
  
  Butter large scallop or other shells, or individual ovenproof dishes,
  and spoon a little sauce into each. Fill with the shrimp and spoon
  the sauce over, then crumble the feta over the top. Set into a baking
  pan and bake for 15 or 20 minutes in a moderate oven (350 F), or
  until the shrimp is cooked and the cheese melted. Garnish with fresh
  basil or parsley and serve hot.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias