2 tbsp olive oil
2 cloves garlic, minced
3 cups diced peeled fresh tomatoes
3/4 cup dry white wine
2 tbsp chopped fresh parsley
1/2 tsp dried oregano
salt and pepper
1 1/2 lb large shrimp
1/4 lb feta cheese, cut in 1/4-inch cubes
1/2 cup parboiled rice
Procedures
In large deep skillet or shallow casserole, heat oil over medium heat, cook garlic for 2 minutes, stirring.
Stir in tomatoes, wine, half of the parsley, oregano, and 1/2 tsp each salt and pepper, bring to boil. Reduce heat and simmer, uncovered, until thickened, about 10 minutes.
Peel and devein shrimp, leaving last tail segment on. Sprinkle with salt and pepper to taste, add to tomato mixture, cook over medium heat for about 5 minutes or until pink. Stir in cheese, taste and adjust seasoning.
Meanwhile, in saucepan, cover and cook rice in 1 cup water for about 20 minutes or until tender and water is absorbed. Spoon into broad shallow bowls, top with shrimp mixture. Sprinkle with remaining parsley.
