Title: Shrimp in Greek Tomato Sauce with Feta
Categories: Seafood Sauce Greek
Yield: 4 Servings

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
3	tb	Olive oil
1		Yellow onion, peeled and coarsley chopped
1		Clove garlic, minced
5		Very ripe tomatoes, cored and coarsley chopped (about 4 1/2
2	tb	Chopped parsley
2	ts	Whole oregano
1	c	Dry red wine
1		Can tomato sauce, 8 oz
1/4	ts	Ground cinnamon
1/8	ts	Allspice
		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

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