Shrimp Scorpio



While I’ve not tried it, friends who dislike shrimp say this dish is wonderful with haddock, halibut or swordfish. It’s a great company dish, as it allows the cook to socialize with guests while it bubbles merrily away in the oven. I’ve served it with many different starches, but my favorites are jasmine rice and orzo.

Shrimp Scorpio
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Like cops, newspaper people often keep irregular hours and eat on the fly. But when we do have time, many of us enjoy preparing and savoring a good meal. The Ellsworth American’s general manager, Terry Carlisle, is among them and shared this recipe passed along by her good friend and great cook Iris Simon of Lamoine.
Shrimp Scorpio
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Like cops, newspaper people often keep irregular hours and eat on the fly. But when we do have time, many of us enjoy preparing and savoring a good meal. The Ellsworth American’s general manager, Terry Carlisle, is among them and shared this recipe passed along by her good friend and great cook Iris Simon of Lamoine.
Ingredients
  • 3 Tbsp. olive oil
  • 2 cups chopped onion
  • 1 large garlic clove chopped fine
  • ¼ cup fresh parsley chopped
  • 1 Tbsp. fresh dill use less if dried
  • ¼ Tbsp. dry mustard
  • ¼ tsp. sugar
  • 2 cups canned or fresh tomato
  • ½ lb. feta cheese crumbled
  • 1 lb. shrimp uncooked
Servings:
Units:
Instructions
  1. Heat oven to 350 degrees F.
  2. Cook onion in oil, add garlic, parsley, dill, mustard and sugar. Cook and stir for a short time, add tomatoes. (This part can be made ahead or frozen for later.)
  3. Put the mixture into an oven casserole, cover and heat until bubbling. Add cheese and return to oven until melted. Add the shrimp when hot and stir so that the shrimp cooks; this does not take long.
  4. If using fish, you might want to pop back into the oven for a few more minutes.
Recipe Notes

Serve with rice or pasta. Makes 6 servings.

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