At Marilena Leavitt's Greek and Italian cooking classes, she teaches traditional dishes that are easily accomplished, such as this main course that works year round and uses easily sourced ingredients.

Serves 4

4 tbsp olive oil
1/2 small onion, finely chopped
2 cloves of garlic, peeled and minced
3 medium tomatoes, chopped
¼ cup white wine
1 tbsp tomato paste
2 tbsp parsley, finely chopped
salt and pepper to taste
1 pound large shrimp, peeled and deveined
4 ounces Greek feta

Preheat oven to 400˚F.   

In a pan, heat the oil and stir in the onion and garlic and cook until soft.

Stir in the tomatoes and cook for 5 minutes. Stir in the wine, tomato paste, salt and pepper. Cook for 10 minutes.

Add the shrimp and parsley and cook, stirring from time to time, until the shrimp begin to turn pink, about 2 minutes.

Transfer to a casserole dish, crumble feta in chunks over the top and bake in the oven until the cheese has melted, about 5 minutes.  

Serve with plenty of crusty bread to mop up the sauce!
        

Marilena's note: When tomatoes are not in season, we substitute the fresh tomatoes and the tomato paste with 1 can of finely diced tomatoes.

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