Shrimp with Feta

Cuisine, May 1982

1 hour — 6 Servings

Ingredients

1⁄2	cup	olive oil (divided)
1	large	onion (finely chopped)
2	cup	tomatoes (peeled, seeded, chopped - or two 28 oz. cans of plum tomatoes drained and chopped.)
1⁄3	cup	dry white wine
1⁄3	cup	italian parsley (chopped)
2	teaspoon	garlic (minced)
2 1⁄2	pound	medium shrimp (peeled, deveined)
2	tablespoon	lemon juice
3	small	fresh, ripe tomatoes (thinly sliced)
1⁄2	pound	greek feta cheese (coarsely crumbled)
	pinch	salt
		black pepper (freshly ground)

Instructions

Heat 1/4 cup of the oil in large deep noncorrosive skillet over medium heat to rippling. Add onion; saute, stirring occasionally, until softened, about 5 minutes. Add chopped tomatoes, wine, parsley, garlic, and salt and pepper to taste; cook, stirring frequently, until sauce thickens, about 20 minutes. Set aside, off heat; you should have about 2 cups.

Heat oven to 375F.

Heat remaining 1/4 cup oil in large skillet over high heat until fragrant. Add shrimp, saute, tossing just until pink, 1 1/2 to 2 minutes. Transfer to large bowl; toss with lemon juice.

Spread 1 cup of the sauce evenly over bottom of a 12" x 9" baking pan. Arrange shrimp in even layer over sauce. Spread remaining 1 cup sauce over shrimp. Arrange tomato slices over sauce; sprinkle with feta. Bake until feta begins to melt; 13 to 15 minutes. Serve hot.