3 lbs. raw shrimp
2 lg. onions, thinly sliced
1/2 c. olive oil
6 lg. tomatoes (psc or 1 (28 oz.) can imported Italian), well drained
3/4 c. chopped parsley
2 tsp. salt
1 tbsp. fresh dill
1 tsp. pepper
1 tsp. sugar
4 cloves garlic, minced
1 1/2 c. dry white wine
1 lb. Feta cheese or more

Shell shrimp, saving shells in freezer for stock. Saute the onion in oil until tender and golden. Add the tomatoes, half the parsley, all seasoning, and wine. Gently boil for about 8 minutes until you have a juicy sauce. (May be done hours ahead.) Add the shrimp and cook about 3 minutes. Sprinkle with the Feta (crumbled) and broil about 6 inches from heat until cheese is soft and golden. Sprinkle with parsley.