Madelin Wajda
Willow Pond Farm

Greek Shrimp Serves 4

• 1 pound large shrimp, shelled and deveined
• 1 Tbl. lemon juice
• 2 Tbl. olive oil
• 1 medium onion, finely chopped
• ¼ cup chopped fresh Greek oregano
• 2 cloves garlic, finely chopped
• 1 16 oz. can whole tomatoes, drained, halved, seeded and chopped
• ½ cup tomato sauce
• 1 tsp. sugar
• ¼ tsp. ground black pepper
• ¼ cup feta cheese, crumbled
• Fresh oregano sprigs for garnish

Rinse and drain shrimp and toss with lemon juice. Heat oil in large skillet over medium high heat. Add shrimp and sauté until pink. Transfer to plate and set aside. Reduce heat to medium. Add onion to shrimp juices in skillet; sauté until soft – about three minutes. Add oregano and garlic; sauté one minute. Stir in tomato sauce, sugar, and pepper; heat to boiling. Cover and simmer over low heat for 15 minutes. Heat oven to 425. Lightly grease four individual ramekins or baking dishes. Divide tomato sauce and shrimp among dishes. Sprinkle with cheese. Bake 5-8 minutes until sauce bubbles and cheese melts. Garnish with oregano sprigs. Serve immediately.

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