Greek Shrimp

• 1 medium onion, sliced in half moons
• 2 bell peppers, half moons
• 2 cloves garlic, crushed
• 2 cups chopped, peeled tomatoes (or one 28 oz. can)
• 1.5 cups of quartered artichoke hearts (I get mine from freezer so no added fat)
• 1/2 cup dry white wine
• 1/4 cup chopped fresh italian parsley
• 1 lemon juiced and zested
• 1 tablespoon chopped fresh oregano
• salt and pepper to taste
• 2 pounds large uncooked shrimp, peeled
• 4 ounces crumbled feta cheese
• Crushed Red Pepper to Taste

1. Marinate shrimp with lemon juice and zest (if your lemon is small, use two), add a little olive oil and flat leaf parsley - marinate 2 hours+
2. saute onions, peppers until just getting limp then add garlic and artichoke hearts, oregano and salt and pepper to taste. Add white wine to deglaze and then add tomatoes and let simmer for 30-45 minutes. At this point you can refrigerate until guests arrive and then reheat.
3. Add shrimp (including marinade)- stir to combine and cook until shrimp are just pink and tender - do not overcook. Add flat leaf parsley and feta to serve and red chili flakes to pass at table.
4. Serve with Orzo/tomato/onion/feta side dish

onion, bell peppers, garlic, tomatoes, white wine, fresh italian parsley, lemon, fresh oregano, salt, shrimp, feta cheese, red pepper

Taken from www.epicurious.com/recipes/member/views/greek-shrimp-50042953 (may not work)