4 med. tomatoes or 1 1/2 c. canned type, chopped
1 1/2 lbs. raw shrimp, peeled & cleaned
6 tbsp. olive oil
1 chopped onion
1/2 c. dry white wine
2 tbsp. chopped parsley
1/2 tsp. chopped parsley
1/2 tsp. oregano
1/2 tsp. salt
1/4 c. Feta cheese, crumbled
1 clove garlic, minced
1/8 tsp. pepper

In a heavy skillet, heat oil and saute onion and garlic until tender. Add tomatoes, wine, parsley and spices. Stir cook over medium heat until sauce thickens, about 10 to 15 minutes; puree it. Add shrimp to skillet and the puree, cook 5 minutes or until shrimp turns pink. Stir in cheese. Serve garnished with sprig of parsley along with a loaf of crusty ethnic bread or over a bed of rice. Serves 4 to 6.