Shrimp and Feta Stew

• 14 cup olive oil
• 1 onion, choped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes (with their liquid)
• 23 cup dry white wine
• 1 teaspoon dried oregano
• 1 12 teaspoons salt
• 1 34 lbs large shrimp, shelled
• 14 teaspoon black pepper
• 14 lb feta cheese, cut into 1/4 inch cubes
• 4 tablespoons chopped flat leaf parsley

1. In a large saucepan, heat the oil over medium-low heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook, stirring, 30 seconds longer.
4. Raise the heat to medium and add the tomatoes, wine, oregano, and salt.
5. Bring to a boil and cook over medium 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, black pepper, feta cheese, flat leaf parsley

Taken from www.food.com/recipe/shrimp-and-feta-stew-406851 (may not work)