Seafood from the Greek Islands

#2 Shrimp with Feta - Garithes Meh Feta Tiri

2 T. olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 large ripe tomato, peeled, seeded and chopped (or one 14 oz can of diced

tomatoes drained

1 T. lemon juice

½ cup white wine

2 T tomato paste

1 T. fresh or ¼ t dried oregano

2 T. fresh or ¼ t dried leaf basil

¼ cup chopped fresh parsley

1 t. fresh dill, chopped

Salt and pepper to taste

1 lb. med. uncooked shrimp, peeled, deveined and drained

¼ cup crumbled feta cheese

In a heavy skillet, heat olive oil over medium low heat. Add onion and sauté until translucent. Add garlic and chopped tomatoes and cook for a minute. Add white wine, lemon juice and tomato paste and cook for a couple of minutes. Add next 6 ingredients (oregano, basic, parsley, dill, salt and pepper) and simmer until almost all liquid has evaporated. Add shrimp and sauté for 3 to 5 minutes until pink. Sprinkle with feta cheese and allow cheese to melt. Serve over rice pilaf or pasta.

Makes 4 servings.

Source: Adapted from Greek Gourmet Treats – A Collection of Recipes by Saints Mary & Martha Philoptochos Society, St. George Greek Orthodox Church, Knoxville, TN