Ingredients
¼cupolive oil
1onion
2clovesgarlic
3cupsdiced tomatoes with their liquid,(29 oz)
1cupdry white wine
1tspdried oregano
1½tspsalt
1¾lbslarge shrimp
¼tspfresh ground black pepper
¼lbfeta cheese
4tbspflat leaf parsley,chopped
Preparation
In a large saucepan, heat the oil over moderately low heat.
Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
Add the garlic and cook, stirring, for 30 seconds longer.
Raise the heat to moderate and add the tomatoes with their liquid, the wine, oregano, and salt.
Bring to a boil and cook over moderate heat, partially covered for about 20 minutes, stirring occasionally, until thickened.
Add the shrimp and pepper and bring back to a simmer.
Simmer for about 2 minutes, covered, until the shrimp are just done.
Stir in the cheese and 3 tablespoons of the parsley.
Serve topped with the remaining 1 tablespoon parsley.
