Greek Shrimp with Feta Cheese

Prep Time: 15 to 20 minutes

Cook Time: 25 to 30 minutes

Serves: 4

♦ 4 medium sized ripe Roma tomatoes (approx. 1 ½ cups chopped)

♦ 1 ½ LBS raw shrimp (peeled and deveined)

♦ 6 Tablespoons extra virgin olive oil

♦ 1 cup finely chopped yellow onions

♦ ½ Cup dry white wine

♦ 2 Tablespoons chopped fresh parsley

♦ ½ tsp dried oregano

♦ 4 ounces feta cheese, cut into ¼ inch cubes

♦ salt and pepper, to taste

Peel and seed the tomatoes: cut a small “x” on the bottom of each tomato and drop them into boiling water for 20 to 30 seconds. Remove the tomatoes and drop them in a bowl of ice water or cold water until cool enough to handle.  Peel off the skins and cut each tomato in quarters.  Remove the seeds with a paring knife and chop the tomatoes into small chunks.

Shell the shrimp: devein the shrimp by running a small knife over the back of the shrimp and rinsing out the vein under cold water.  Keep cool over ice or in the refrigerator until ready to use.

To cook: Heat the oil in a heavy 10-to-12-inch pan over medium high heat and add the onions.  Cook until translucent but not brown (5 to 7 minutes).   Stir in the tomatoes, wine, oregano, salt and pepper (be careful not to over season at this stage, as the Feta Cheese can be salty).  Bring to a boil and cook, uncovered, until the mixture has thickened to a light puree (5 to 7 minutes).  Reduce the heat to medium and add the shrimp.  Cook the shrimp on one side for 2 to 3 minutes and then flip to cook the other side; add the feta cheese at this point.  Continue to cook for another few minutes, until the shrimp are no longer transparent, and the cheese has begun to slightly dissolve into the sauce.  Taste for seasoning and adjust if necessary, then stir in the chopped parsley and serve with crusty bread, or over rice or pasta.