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Recipe for Greek-style shrimp with tomato sauce and feta

Sally Pasley Vargas for The Boston Globe

Serves 4 with leftovers

6zucchini, each about 7 inches long, halved lengthwise
4tablespoons olive oil
Juice of 1 lemon
Salt and pepper, to taste
2teaspoons dried oregano
1small onion, finely chopped
1green bell pepper, seeded and cut into 2-inch-long strips
3cans (14 ounces each) diced tomatoes
pounds large shrimp, peeled, with tail shells left on
4ounces feta, crumbled (about ¾ cup)
3tablespoons chopped fresh parsley

1. Set an oven rack 6 inches from the broiler element. Turn on the broiler. Have on hand 1 large rimmed baking sheet and a 12-inch baking dish.

2. On the baking sheet, spread the zucchini cut sides up. Brush with 2 tablespoons of the oil and sprinkle with lemon juice, salt, pepper, and 1 teaspoon of the oregano. Broil for 7 to 8 minutes, or until browned and cooked through. Set aside 4 pieces of zucchini for the tart. Leave the broiler on.

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3. In a large skillet over medium heat, heat the remaining 2 tablespoons oil. Add the onion, green pepper, remaining 1 teaspoon oregano, salt, and pepper. Cook, stirring often, for 6 minutes, or until softened. Add the tomatoes, bring to a boil, lower the heat, and simmer for 10 minutes.

4. Add the shrimp to the skillet and cook over medium-high heat, stirring often, for 2 minutes. Remove from the heat. Set aside 12 shrimp and 1¼ cups tomato sauce for the tart.

5. Transfer the remaining shrimp and sauce in the skillet to the baking dish and sprinkle with feta. Broil for 3 minutes, or until the sauce is bubbly and the cheese is lightly browned. Sprinkle with parsley and serve with zucchini and rice or crusty bread.

Sally Pasley Vargas

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