Shrimp with Two Cheeses

1 lg can whole Italian tomatoes
1/4 C olive oil (use the oil from the chevre)
1 tsp each oregano and basil (fresh is better)
2 T capers
butter
1 lb. shrimp (shelled)
1 tsp finely chopped garlic
1 pinch red pepper flakes
salt and pepper
3 oz. Appleton Creamery feta (—> or all one kind of cheese)
3 oz. Appleton Creamery chevre in olive oil

Cook tomatoes until reduced somewhat. In another pan, heat olive oil, add garlic and cook for a moment, stir in tomatoes, herbs, pepper, capers, salt and pepper to taste. Heat butter in a heavy skillet and add shrimp. Cook very briefly, until they turn pink. Spoon sauce into a baking dish, arrange shrimp on top, crumble cheese and scatter over all. Bake in 350-degree oven for 15 minutes, or until bubbling hot. Serve with rice or noodles and a green salad.

Serves 2

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