Greek Style Shrimp

3 tablespoons olive oil
1 small onion, chopped
1 28 ounce can Italian plum tomatoes, drained, chopped
1/3 cup dry white wine
1 teaspoon dried oregano, crumbled
3/4 pound uncooked medium shrimp, peeled, deveined
salt and freshly ground pepper

Heat oil in heavy large skillet over medium heat.

Add onion and saute until translucent, about 8 minutes.

Add tomatoes, wine and oregano. Simmer until thickened, stirring occasionally, about 5 minutes.

Add shrimp and stir until opaque, 3 minutes. Season with salt and pepper.

Serve with rice.

2 servings; can be doubled or tripled.