1/2 c. parsley sprigs
1 clove garlic
1 onion, cut into quarters
1 tbsp. olive oil
1/2 lb. Feta cheese
1 (16 oz.) can tomatoes, drained
1/3 c. dry white wine
1 bay leaf
1/4 c. whipping cream (also good with sour cream or plain yogurt)
1/4 tsp. pepper
2 lbs. uncooked shrimp, shelled and deveined (frozen shrimp may be substituted
2 tbsp. olive oil
1/4 c. dry wine

1. Using steel blade, process parsley in food processor until chopped. With machine running, drop garlic through feed tube, process until minced. Add onion to bowl, process on-off until chopped.

2. Saute garlic and onion in 1 tablespoon oil in skillet for 5 minutes.

3. Using steel blade, process Feta and tomatoes. Separately on-off until coarsely chopped - reserve Feta. Add tomatoes, wine (1/3) and bay leaf to onion mixture.

4. Cook onion mixture uncovered over medium heat until thickened, about 20 minutes. Stir in cream and pepper.

5. Saute shrimp in 2 tablespoons oil in skillet until pink and tender 5-8 minutes (omit this step if using frozen shrimp.)

6. Heat oven to 425 degrees. Transfer shrimp to ungreased baking dish. Cover shrimp with sauce, pour wine over sauce, sprinkle Feta over top.

7. Bake until cheese melts, approximately 10 minutes. Sprinkle with reserved parsley. Serve over rice. 6-8 servings.