1 carrot, finely chopped
1 sm. onion, finely chopped
1 sm. green pepper, finely chopped
4 stalks celery with leaves, finely chopped
1 tbsp. butter
1 1/4 lbs. shrimp, peeled and deveined
1/3 c. white wine
3 med. tomatoes, peeled and seeded or 16 oz. can whole tomatoes
1 tsp. oregano or Italian seasoning
Salt and pepper to taste
6 oz. Feta cheese, crumbled
4 oz. Parmesan cheese, grated

In a medium saucepan, saute carrot, onion, green pepper, and celery in 1 tablespoon butter until onion is tender. Remove vegetables. In same pan, melt remaining butter. When butter bubbles, add whole shrimp, stirring for 3 minutes. Add wine and vegetables to pan. Add shrimp to pan. Add seasonings to taste. Put all into baking dish. Sprinkle with Feta cheese. Top with Parmesan cheese. Place in very hot oven for 5 minutes. Serve at once over rice.