Shrimp Baked With Leek And Tomato

• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 medium leeks, cleaned, cut lengthwise and then crosswise in 1/4 inch pieces ( you should have about 2 cups)
• 2 cloves minced garlic
• 1 teaspoon dried oregano
• 1/2 cup dry or extra dry vermouth
• 28 ounce can of Italian style or San Marzano tomatoes
• 1 to 2 teaspoons granulated sugar
• 1/4 cup minced fresh dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped parsley
• 1 1/2 pounds peeled and deveined shrimp (I used 21-25 from the Gulf)
• 1 cup crumbled feta cheese (preferably creamy Bulgarian)

1. Melt the butter and oil in a Dutch oven. Add the leek and garlic and over gentle heat, saute until the mixture softens but doesn't brown. Stir in the oregano and then add the vermouth. Simmer until the liquid is reduced by half.
2. Using your clean hands, crush the tomatoes and add them to the pot along with the tomato juices. Bring up to a simmer, give it a taste and add enough sugar to cut down on any acidity. Now add the salt and pepper and simmer the mixture for about 10 minutes.
3. Remove the pot from the heat and stir in the shrimp and chopped parsley.
4. Transfer the mixture to a shallow baking dish ( I used one that was approximately 9 x 11 inches but a 9 x 13 inch will do) and sprinkle the crumbled feta over the top.
5. Bake in a pre heated 400F oven for 25 to 35 minutes, but start checking at the 20 minute mark. The size of your shrimp and the size of your pan will determine exact baking time. You certainly don't want to overcook the beautiful shrimp.
6. Serve over hot cooked rice or on its own in a bowl with crusty bread to sop up the juices.

butter, extra virgin olive oil, leeks, garlic, oregano, italian style, sugar, fresh dill, salt, black pepper, parsley, shrimp, feta cheese

Taken from food52.com/recipes/20357-shrimp-baked-with-leek-and-tomato (may not work)