|1 1/2||lb||Shrimp, peel and devein|
|1/2||c||Clam juice or fish stock|
|1/2||lb||Feta cheese, sliced 1/4" thick, or crumbled cheese|
|2||c||Greek tomato sauce|
|GREEK TOMATO SAUCE|
|1||Yellow onion, peeled and coarsley chopped|
|1||Clove garlic, minced|
|5||Very ripe tomatoes, cored and coarsley chopped (about 4 1/2|
|1||c||Dry red wine|
|1||Can tomato sauce, 8 oz|
|Salt to taste|
|Fresh ground black pepper|
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