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(Shrimp In Sauce)
4 medium-sized fresh ripe
tomatoes or substitute 1
1/2 c. chopped, drained,
canned tomatoes
1 1/2 lb. raw shrimp in their
shells (25 to 30
6 Tbsp. olive oil
1/4 c. onions, chopped
1/2 tsp. oregano
freshly ground black pepper
1/2 c. dry white wine
2 Tbsp. parsley
1 tsp. salt
2 oz. Feta cheese, 1/4-inch

Drop the fresh tomatoes into a pan of boiling water and
remove them after 15 seconds. Run them under cold water and
with a small, sharp knife, peel them. Cut out the stems, then
slice the tomatoes in half crosswise. Squeeze the halves
gently to remove the seeds and juices, and chop the tomatoes
coarsely. (Canned tomatoes only need to be drained and
Shell the shrimp, but leave the last shell segment and
tail attached to the body of the shrimp. Devein with a sharp
knife. Wash in cold running water and pat dry with paper
towels. Set aside.
In a heavy 10 to 12-inch skillet or shallow casserole,
heat the oil over moderate heat until a light haze forms above
it. Add the onions and stirring frequently, cook for 5 min-
utes, or until they are transparent but not brown. Stir in the
tomatoes, wine, 1 tablespoon parsley, oregano, salt and few
grindings of pepper. Bring to a boil and cook briskly, uncov-
ered, until the mixture thickens to a light puree. Add the
shrimp and cook over moderate heat for 5 minutes. When the
shrimp are pink and firm to the touch, stir in the cheese,
taste for seasoning and sprinkle the top with the remaining
tablespoon of parsley. Serve directly from the skillet or
casserole. Serve with crusty loaves of bread and a salad.
Serves 4.

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