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
- In a large saucepan, heat the oil over medium-low heat.
- Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook, stirring, 30 seconds longer.
- Raise the heat to medium and add the tomatoes, wine, oregano, and salt.
- Bring to a boil and cook over medium heat, partially covered, stirring occasionally, until thickened, about 20 minutes.
- Add the shrimp and pepper and bring back to a simmer.
- Simmer, covered, until the shrimp are just done, about 2 minutes.
- Stir in the cheese and 3 tablespoons of the parsley.
- 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)