Shrimp In Greek Tomato Sauce With Feta

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Greek	Greek, Sauces, Seafood	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	T	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	T	Chopped parsley
2	t	Whole oregano
1	c	Dry red wine
1		Can tomato sauce, 8 oz
1/4	t	Ground cinnamon
1/8	t	Allspice
		Salt to taste
		Fresh ground black pepper

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 512 Calories From Fat: 327 Total Fat: 37.1g Cholesterol: 87.9mg Sodium: 2084mg Potassium: 732.7mg Carbohydrates: 17.4g Fiber: 3.6g Sugar: 10g Protein: 27.1g