Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Shrimp, peel and devein -thick, or crumbled cheese
1/2 c Clam juice or fish stock 2 c Greek tomato sauce
1/2 lb Feta cheese, sliced 1/4"

-----------------------------GREEK TOMATO SAUCE-----------------------------
3 tb Olive oil 2 ts Whole oregano
1 Yellow onion, peeled and 1 c Dry red wine
-coarsley chopped 1 Can tomato sauce, 8 oz
1 Clove garlic, minced 1/4 ts Ground cinnamon
5 Very ripe tomatoes, cored 1/8 ts Allspice
-and coarsley chopped Salt to taste
-(about 4 1/2 cups) Fresh ground black pepper
2 tb Chopped parsley

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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