- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups diced tomatoes with their liquid (two 14 1/2-ounce cans)
- 2/3 cup dry white wine
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1 3/4 pounds large shrimp, shelled
- 1/4 teaspoon fresh-ground black pepper
- 1/4 pound feta cheese, cut into 1/4-inch cubes
- 4 tablespoons chopped flat-leaf parsley
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer.
- Raise the heat to moderate and add the tomatoes with their liquid, the wine, oregano, and salt. Bring to a boil and cook over moderate heat, partially covered, stirring occasionally, until thickened, about 20 minutes.
- Add the shrimp and pepper and bring back to a simmer. Simmer, covered, until the shrimp are just done, about 2 minutes. Stir in the cheese and 3 tablespoons of the parsley. Serve topped with the remaining 1 tablespoon parsley.
An acidic, assertive wine such as Sauvignon Blanc is a natural with the feta and shrimp. Look for a bottle from New Zealand or from California.