Makes: 4 servings

1 1/2 lb Shrimp, peel and devein
1/2 cup clam juice or fish stock
1/2 lb Feta, sliced 1/4″ – thick, or crumbled cheese
2 cup Greek tomato sauce

Greek Tomato Sauce:
3 tbsp Olive oil
1 yellow onion, peeled and – coarsely chopped
1 clove garlic, minced
5 very ripe tomatoes, cored – coarsely chopped (about 4 1/2 cups)
2 tbsp parsley, chopped
2 tsp oregano, whole
1 cup dry red wine
1 can tomato sauce, 8 oz
1/4 tsp ground cinnamon
1/8 tsp allspice
salt to taste
fresh ground black pepper

Greek tomato Sauce:
1. Heat oil in a large, heavy iron skillet: saute onions and garlic together until transparent.
2. Add tomatoes, parsley, and oregano.
3. Simmer, covered, until the tomatoes are very tender, 20-25 minutes.
4. Add remaining ingredients and cook another 20 minutes.
5. Sauce keeps well refrigerated, for 3-4 days. Makes about 6 cups.

Shrimp:
1. Mix 2 cups of the sauce above with the clam juice.
2. Place shrimp in the bottom of a heavy skillet or casserole.
3. Cover with the sauce and top with feta.
4. Place skillet on high heat and bring to a fast simmer, covered.
5. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes.
6. Uncover, stir cheese to mix and serve.
7. May also be baked at 475 deg F, rather than cooked on the stove top.
8. Bake for 15 minutes, uncovered, or until bubbly.
9. Serve over your favourite pasta.

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