Preparation:
Combine onion, garlic and water; let stand 10 minutes to soften. Preheat oven to 350F Heat 2 TBS butter in a large skillet over medium heat until melted. Add onion mixture; cook about 4 minutes or until crisp-tender, stirring constantly. Add tomatoes, cumin, honey, salt and peppers; cook over high heat about 5 minutes until most of the liquid evaporates, stirring frequently.
Add wine, oregano, parsley; cook about 10 minutes or until thickened, stirring occasionally. Transfer to a 1 1/2 quart baking dish; top with shrimp and cheese. Dot with remaining 2 TBS butter. Bake about 20 minutes or until shrimp are pink.
Serve immediately with sliced lemon. |
