Shrimp-and-Feta Stew

• 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

1. In a large saucepan, heat the oil over moderately low heat.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the garlic and cook, stirring, 30 seconds longer.
4. Raise the heat to moderate and add the tomatoes with their liquid, the wine, oregano, and salt.
5. Bring to a boil and cook over moderate heat, partially covered, stirring occasionally, until thickened, about 20 minutes.
6. Add the shrimp and pepper and bring back to a simmer.
7. Simmer, covered, until the shrimp are just done, about 2 minutes.
8. Stir in the cheese and 3 tablespoons of the parsley.
9. Serve topped with the remaining 1 tablespoon parsley.

olive oil, onion, garlic, tomatoes, white wine, oregano, salt, shrimp, freshground black pepper, feta cheese, flatleaf

Taken from www.foodandwine.com/recipes/shrimp-and-feta-stew (may not work)