1 1/2 lb Shrimp, peel and devein
1/2 c  Clam juice or fish stock
1/2 lb Feta cheese, sliced 1/4"
-thick, or crumbled cheese
2 c  Greek tomato sauce

-GREEK TOMATO SAUCE –
3 tb Olive oil
1 Yellow onion, peeled and
-coarsley chopped
1 Clove garlic, minced
5 Very ripe tomatoes, cored
-and coarsley chopped
-(about 4 1/2 cups)
2 tb Chopped parsley
2 ts Whole oregano
1 c Dry red wine
1 Can tomato sauce, 8 oz
1/4 ts Ground cinnamon
1/8 ts Allspice
Salt to taste
Fresh ground black pepper

Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute
onions and garlic together until transparent. Add tomatoes, parsley and
oregano. Simmer, covered, until the tomatoes are very tender, 20-25
minutes. Add remaining ingredients and cook another 20 minutes.
Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups.

Mix 2 cups of the sauce above with the clam juice. Place shrimp in the
bottom of a heavy skillet or casserole. Cover with the sauce and top with
the Feta. Place skillet on high heat and bring to a fast simmer, covered.
Reduce heat and cook until shrimp are cooked, or about 8-10 minutes.
Uncover, stir cheese to mix and serve.

May also be baked at 475 deg F, rather than cooked on the stove-top. Bake
for about 15 minutes, uncovered, or until bubbly.

Suggestions: Good served over spiral vegetable flavored pasta.
Substitiue: Rock Shrimp, Scallops or Orange Roughy