Name: Shrimp in Greek Tomato Sauce with Feta
Ingredients: 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; 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

The Queen Mary, lying in repose in the harbor at Long Beach, California, is a fascinating museum of the past. Used both as a luxury liner in peacetime and a troop transport during the Second World War, its present status as a museum the length of three football fields affords a stunning contrast between the lifestyles appropriate in peace and war. On one side of a partition you see the dining room reconstructed to depict the peacetime table setting that was appropriate to the wealthy patrons of high culture for whom a dazzling array of knives and forks and spoons held no mysteries. On the other side of the partition the evidences of wartime austerities are in sharp contrast. One metal tray with indentations replaces fifteen plates and saucers. Bunks, not just double but eight tiers high, explain why the peacetime complement of 3000 gave way to 15,000 people on board in wartime. How repugnant to the peacetime masters this transformation must have been! To do it took a national emergency, of course. The survival of a nation depended upon it. The essence of the Great Commission today is that the survival of many millions of people depends on its fulfillment.

Ralph Winter

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Greek	Seafood, Sauces, Greek	4	Servings

INGREDIENTS

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
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

INSTRUCTIONS

GREEK TOMATO SAUCE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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