Ingredients
| 4 | Tomato (n) or |
| 1 can / s | Tomato (n) |
| 2 | Onion (s) |
| 1 | Garlic clove (s) |
| 1 | Pepper (n), green |
| 12 EL | Olive oil |
| Salt and pepper | |
| ½ kg | Shrimp (n), large |
| 2 stems / e | Parsley |
| 150 g | Feta cheese |
| Paprika |
Preparation
The fresh tomatoes, wash with hot water and scald, remove the skin and remove the seeds. The flesh, or the cans of tomato puree in the blender. Peel the onions, remove the garlic and chop both finely. The pepper Wash, remove stem and seeds and chop the flesh finely.
Heat the oil in a frying pan and fry the onions. The garlic and the pepper pieces and briefly sauté release. Add the tomatoes. Season with salt, pepper and paprika.Simmer about 30 minutes to leave until everything is cooked to a pulp.
Peel the shrimp on the body, leaving head and tail of it, but make sure that the black casing is removed. Short wash cold drip, can.
Preheat the oven to 200 degrees Celsius preheat. The shrimp basket in a baking dish and cover with the tomato preparation. Wash the parsley, pluck the leaves from the stems and place into the mold. Crumble the feta and sprinkle.
The mold in the oven and the court in about five to ten minutes of baking.
Heat the oil in a frying pan and fry the onions. The garlic and the pepper pieces and briefly sauté release. Add the tomatoes. Season with salt, pepper and paprika.Simmer about 30 minutes to leave until everything is cooked to a pulp.
Peel the shrimp on the body, leaving head and tail of it, but make sure that the black casing is removed. Short wash cold drip, can.
Preheat the oven to 200 degrees Celsius preheat. The shrimp basket in a baking dish and cover with the tomato preparation. Wash the parsley, pluck the leaves from the stems and place into the mold. Crumble the feta and sprinkle.
The mold in the oven and the court in about five to ten minutes of baking.
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