Ingredients:  

Sauce :

• 2 tablespoons olive oil

• 1 onion, chopped

• 1 pound fresh chopped tomatoes or 1 large can diced tomatoes

• ¼ - 1/3 cup dry white wine (optional)

• 2 garlic cloves, finely minced

• 1/2 cup chopped parsley

• Salt and pepper to taste

Shrimp:

• 11/2  - 2 pounds raw medium (41 – 50 count per pound) shrimp, shelled and de-veined*

• (Optional: leave shrimp tail on for dramatic presentation)

• 2 tablespoons olive oil

• Juice of 1/2 a lemon  

Topping:

•  4 – 6 ounces crumbled feta cheese

Directions:

• In a skillet, heat the oil, and saute the onions until translucent.

• Add the rest of the sauce ingredients.

• Simmer over medium heat with cover askew for about 20-30 minutes, stirring occasionally, until the sauce thickens.

• In another skillet, heat the oil and sear the shrimp, about 1 minute.

• Do not overcook shrimp.

• When the shrimp turn pink, remove them to a bowl.

• Toss shrimp with the lemon juice.

• Lightly oil a baking dish.**

• Spoon half of sauce into the bottom of baking dish.

• Arrange the shrimp in a layer over it.

• Top shrimp with the rest of the sauce.

• Sprinkle with the crumbled feta.

• Bake at 450 degrees in a pre-heated oven for only 15 minutes, until the feta begins to melt and brown.

• Do not over bake.

• Serve with crusty bread and rice pilaf or buttered noodles.

• Average serving is 12 shrimp per person.

• Garnish with parsley sprigs and thin lemon wedges.

* Cooked, shelled, and de-veined shrimp may be substituted for the raw shrimp. Do not saute; toss cooked shrimp meat with 1 tablespoon olive oil and the juice of 1/2 a lemon.

** Instead of one large baking dish, use 6 - 8 individual ramekins or scallop shells.

Note: If desired, substitute breast of chicken tenders of fajita strips for shrimp. s

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