Title: Shrimp in greek tomato sauce with feta
 Categories: Seafood, Sauces, Greek
      Yield: 4 Servings
 
  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

MMMMM---------------------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