Great summertime meal!
2 Tbsp. butter
2 Tbsp. extra virgin olive oil
2 cups onions, chopped
2 cloves garlic, minced
4 cups fresh tomatoes, peeled, seeded and chopped
1 Tbsp. fresh dill, minced or 1 tsp. dried dillweed
1 Tbsp. fresh basil, minced or 1 tsp. dried basil
1 tsp. dry mustard
1 tsp. sugar
1/2 cup fresh parsley, chopped
1/4 tsp. salt (or to taste)
1/2 tsp. freshly ground pepper
2 lbs. medium shrimp, peeled and deveined
1/2 cup white wine (not cooking wine!)
8 oz. Feta cheese, crumbled
In large skillet, combine butter and EVOO over medium heat until butter is melted. Add onions and saute until tender (about 3 minutes.) Add garlic and continue to saute another minute.
Stir in tomatoes, dill, basil, dry mustard, sugar, parsley salt and pepper. Simmer for more 5 minutes.
Add shrimp and white wine. Continue to simmer on low for 3 more minutes or until shrimp turns pink, stirring often. Do not overcook or the shrimp will be tough.
Turn off the heat and sprinkle shrimp with Feta cheese. Cover and let stand for 5 minutes or until the cheese is slightly melted.
Serve hot over rice or pasta.
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