1. Heat oven to 400°F. 2. Pour lemon juice over cleaned shrimps in a bowl and set aside. 3. Heat oil in a skillet, saute green onions, garlic, celery, parsley and canned tomatoes until celery is tender. Reduce heat, and simmer for about 20 minutes. 4. Add clam broth, cook for another 5 minutes and remove from fire. 5. In another pan, saute shrimp in butter until they are pink (Leave them a little undercooked as they will continue to cook in the sauce). 6. Pour the tomato sauce mixture into the bottom of a casserole dish; place the whole peeled and cored tomato in the center, surround it with shrimp; sprinkle entire casserole with oregano. Pour the white wine around the shrimp and sprinkle feta cheese over the shrimp and tomato center. Bake for 15 minutes or until feta melts. ---------------------------------------------------------------------------
Nutrition
Ingredients
