Shrimp Scorpio

3 tablespoons olive oil
1/4 tsp. sugar
2 cups minced onion
2 cups fresh or canned tomatoes chopped
2tsp. minced garlic
1/4 cup chopped parsley
1/2 cup tomato sauce
1tablespoon finely minced dill, {Opt}
1 lb. medium sized shrimp, peeled and deveined
1/4tsp. dry mustard
1 cup crumbled feta cheese

Preheat oven to 425 degrees.
Heat oil in a saucepan and add onions. Cook stirring, until the onion begins to golden
Add garlic, parsley, dill, mustard, sugar, tomatoes and tomato sauce. Simmer 30 min.
Do not add any salt. Add shrimp to sauce and cook for three minutes. Pour the
mixture into a 1 1/2 quart casserole and sprinkle with crumbled cheese. Bake for 5 minutes
or until cheese melts. Recipe calls for serving immediately. I wait a little while for flavors
to blend, then I serve it.
Sometimes I serve it with rice or orzo. Other times italian bread and a salad and of course wine.

Grilled Rib Lamb Chops

These are great grilled outside on grill medium rare or medium.

1 rack of lamb {6 to 8} rib chops.
1/4 cup olive oil
handful of chopped fresh parsley
3 fresh cloves of garlic, chopped
salt and pepper
oregano and some lemon juice

Wash and dry chops. Separate them with a sharp knife.
In a small bowl mix rest of ingredients.
Place chops in a plastic bag and add the marinade.
Close bag and allow chops to marinate for a few hours turning the bag now and then.
My son Rick has grilled as many as 40 chops on our outdoor grill.
Multiply ingredients if more racks of lamb are used.

HOPE'S SPECIAL CHICKEN
Fryer, 2 1/2 to 3lbs
1 cup tomato sauce
4 tablespoons butter
1clove of minced garlic
1large sliced onions
salt and pepper
1/2 cup white wine
Dash of allspice [optional but nice}
2cups tomatoes
2 frozen pkgs. sweet peas

Wash fryer and cut into serving pieces. In large skillet, season chicken and brown in butter: remove to deep sauce
pan. Saute onions in pan drippings, and pour over chicken. Add wine, cover, and simmer for 10 minutes. Add
chopped up tomatores, tomato sauce and allspice: cook slowly for 1 hour, or until chicken is cooked and sauce
has thickened. Add thawed out peas and add to sauce and cook until peas are done. Not long, you judge. Makes
at least 5 servings.

Variation: Omit peas and pour sauce over cooked and buttered macaroni or noodles. Sprinkle with grated cheese.
Variation 2: Beef or lamb shoulder, cut in serving pieces may be substituted for chicken. Cook meat until tender.

SHRIMP IN TOMATO SAUCE
2 tablespoons olive oil
1 onion, chopped
1/2 cup celery chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups crushed tomatoes
1/2 cup tomato sauce
1/2 cup white wine
1/2 bay leaf
1/2 teaspoon oregano
1/4 cup chopped parsley
Heat oil in a saucepan. Saute onions and celery until soft.
Season Lightly with salt and pepper.
Add tomatoes sauce, white wine, sugar, and herbs.
Simmer uncovered for about 15 minutes until thickened.

2 lbs medium shrimp, shelled and deveined.
Juice of one lemon
2 tbs olive oil
2cloves crushed garlic
1/4 tsp salt 1/4 tsp pepper
1 cup crumbled feta cheese
1/4 cup ouzo (optional)
Wash and drain shrimp, and toss with lemon juice.
Heat oil in a large skillet, add shrimp and garlic.
Saute 3 minutes, stirring until moisture is absorbed and shrimp are almost cooked.
Sprinkle lightly with salt and pepper.
Pour half of tomato sauce into 2 quart casserole.
Layer with all the shrimp, and spoon remaining sauce over all.
Sprinkle with feta cheese.
Bake in a 375 oven for 10 min, until hot and bubbly.
Pour ouzo over the top and bake an additional 3 minutes.
Serves 4

Shrimp Scorpio

3 tablespoons olive oil
1/4 tsp sugar
2 cups minced onion
2 cups fresh or canned tomatoes chopped
2 tsp. minced garlic
1/2 cup tomato sauce
1/4 cup finely minced parsley
1 lb medium shrimp, peeled and deveined
1 tbs. finely minced dill
1/4 tsp dry mustard
1 cup crumbled feta cheese

Preheat oven to 425 degrees
Heat oil in a saucepan and add onions. Cook, stirring, until the onion starts to light brown. Add garlic, parsley, dill, mustard, sugar, tomatoes and tomato sauce: simmer for 30 minutes. Do not add salt at any time. Add shrimp to sauce and cook for 3 minutes. Pour the mixture into a 1/1/2 quart casserole and sprinkle with crumbled cheese. Bake for 5 minutes or until cheese melts.

Yield: 4 servings

This dish pairs beautifully with our 2009 Riesling.

Doukénie Winery  |   14727 Mountain Road, Hillsboro, VA 20132   |   540-668-6464                                                  Follow Us on