Ingredients
2 medium onions, chopped
3 large cloves garlic, chopped
2 ½ Tbsp. olive oil
28-oz. can tomatoes, lightly chopped
oregano & basil
salt & pepper
1/4 cup white wine
1 lb. shelled, deveined shrimp or any combination of seafood
8 oz. feta cheese, crumbled
4-6 large large Italian-type rolls OR 1 sourdough round bread
Preparation
Sauté onions and garlic in oil for 30 seconds over medium-high heat. Add tomatoes, oregano, basil, salt, pepper. Cook until boiling, then add wine. Stir in shrimp when liquid is boiling; simmer for five minutes, or until shrimp turn pinkish white. Add cheese and cook for another 2 or 3 minutes.
FOR BREAD BOWLS: Scoop insides of small sourdough rounds or large Italian-type rolls to form a bowl. Save soft insides for later. Pack down remaining insides to get a relatively smooth bowl. Brush lightly with olive oil and bake at 350̊F for about 15 minutes - until the inside is hard. Don’t forget to do the lids too. To serve, wrap in foil at least half way up from the bottom to prevent full-scale leakage. Serve with any thick stew or chowder-type soup. Serve with internal pieces for dipping.
