- 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