1/2 c. butter
3/4 c. fresh parsley
1 c. green onions
1 (1 lb.) can whole tomatoes, undrained
1 tsp. oregano
Salt and pepper to taste
3/4 c. cream sherry
1/2 c. butter
2 cloves garlic, crushed
3 lbs. lg. shrimp, peeled
3/4 lb. feta cheese

Melt 1/2 cup butter over medium low heat. Add green onions and parsley, stir until onions are tender. Add tomatoes, oregano, salt and pepper. Simmer until reduced to 2 1/4 cups, about 20 minutes. Mix in sherry, increase heat and boil 2 minutes. Can be made up to 24 hours ahead.