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Medusa's Shrimp and Feta (July 25, 2001)

Therese and Dan Taylor are two of our favourite people in the world! Creators and owners of the Dan T's Inferno line of sauces, this talented young couple somehow juggle their internationally growing company with three young children and a passion for travel. It almost goes without saying that they love food and wine and, perhaps even more, love to share it with friends.

Medusa's Shrimp and Feta

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Readers of Wine Tidings magazine may remember the April 1998 food story featuring the Taylors and one of their fabulous recipes, Medusa's Shrimp and Feta. If you haven't tried it, you're in for a treat.

This surprising shrimp dish is bursting with flavour, colour and texture! You've probably never tried anything quite like it, and we guarantee this will become a classic in your kitchen, too!

Recipe by Therese Taylor.
Photo by Steve Elphick.

Serves 4 as a main dish with pasta, or 6-8 as an appetizer

1 tsp. dried mustard (5ámL)
2 cloves garlic
2 Tbs. chopped fresh basil (25ámL) or
2 tsp. dried (10ámL)
2 Tbs. chopped fresh oregano (25ámL) or
2 tsp. dried (10ámL)
1/4 cup olive oil (50ámL)
1/4 cup lemon juice (50ámL)
1/4 cup Dan T's Cayenne sauce (50ámL) or
1/4 cup (50ámL) melted butter with 2 tsp. (10ámL) hot red sauce

1 lb. jumbo deveined shrimp or scallops (500ág)
1/4 cup chopped black Kalamata olives (50ámL)
1/4 cup chopped sundried tomatoes (50ámL)
1/2 cup crumbled Greek Feta cheese (125ámL)
Hot, cooked fettucine for four
Accompanying wine?
Tony Recommends...

Therese and Dan tend to stick to full-bodied red like Rosemount's Shiraz or Cabernet or a full-bodied Italian like Velletri or Pelee Isand Gamay Noir.

Combine first 7 ingredients and marinate shrimp for 20 minutes. Grill or broil shrimp until just cooked, 4-5 minutes, turning once and reserving marinade. Bring marinade to a boil, add remaining ingredients, then simmer for 2-3 minutes until cheese starts to melt. Toss sauce with shrimp and serve over pasta or rice for a main dish or on small plates as an appetizer.

And if you haven't tried the Taylors' Mexican Mandarin Stirfry, call some friends ľ and make a double batch!

Happily tested by Helen Hatton and Ron Morris.

 

 

 

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