1/4 cup olive oil

2 shallots (or 1 small onion), chopped

2 cloves garlic, pushed through a press

3 cups diced tomatoes, with juice (28oz. can)
or equivalent fresh tomatoes and water

2/3 cup dry white wine

1 tablespoon fresh oregano, chopped

1/2 teaspoon salt

1-1/2 pounds large shrimp, peeled and deveined

4 ounces feta cheese, cut into 1/4" cubes

4 tablespoons chopped fresh parsley

Heat oil in large skillet (or Dutch oven) over medium heat. Saute shallot or onion 3 minutes, until soft. Add garlic and cook 1 minute more. Add tomatoes, their juice, wine, oregano and salt to skillet. Simmer partially covered 10 minutes, stirring occasionally, until mixture thickens.

Add shrimp to skillet, cook 2-3 minutes until just cooked through. Stir in cheese and 3 tablespoons parsley. Serve immediately, using remaining parsley for garnish.

Notebook...

You can use either canned or fresh tomatoes for this recipe. Two or three large and very ripe tomatoes in a small (1/4-inch) dice is ideal.

I tend to use a lot more fresh oregano than the recipe calls for. Yum!