Shrimp in greek tomato sauce with feta

4 servings

Ingredients

Quantity Ingredient
1½ pounds Shrimp, peel and devein
½ cup Clam juice or fish stock
½ pounds Feta cheese, sliced 1/4\"
3 tablespoons Olive oil
1 Yellow onion, peeled and coarsley chopped
1 Clove garlic, minced
5 Very ripe tomatoes, cored and coarsley chopped (about 4 1/2 cups)
2 tablespoons Chopped parsley thick, or crumbled cheese
2 cups Greek tomato sauce
2 teaspoons Whole oregano
1 cup Dry red wine
1 Can tomato sauce, 8 oz
¼ teaspoon Ground cinnamon
⅛ teaspoon Allspice
Salt to taste
Fresh ground black pepper

Directions

GREEK TOMATO SAUCE

Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes.

Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups.

Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve.

May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly.

Suggestions: Good served over spiral vegetable flavored pasta.

Substitiue: Rock Shrimp, Scallops or Orange Roughy

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