This lovely Greek dish needs crusty hard rolls or French bread and a light
salad, plus a glass of the dry wine you cooked with. Note that if at all
possible, you should always cook with "real" wine when recipes call for it - not
the bottled cooking wine sold in grocery stores, which has a very high salt
content. This serves two, so you may need to double or triple the ingredients.
3/4 pound frozen shrimp
1 small onion, chopped
1/2 teaspoon powdered or crushed oregano
1 bay leaf
1 tablespoon chopped fresh parsley
3 tablespoons olive oil
1 can tomato wedges
1/4 cup dry white wine
1/2 teaspoon salt
Fresh ground pepper, to taste
1 1/2 teaspoons cornstarch
2 to 4 ounces feta cheese, crumbled
Sauté onion and spices in oil, in a skillet or pot that can be served at the
Drain tomatoes; reserve juice. Chop tomatoes coarsely and add
to skillet along with wine, salt and pepper; cook over high heat 5 minutes.
Mix cornstarch and reserved tomato juice and stir in. Cook over medium heat
Add shrimp and cook on low heat until pink and curled.
Remove from heat and stir in cheese.