Shrimp-and-Feta Stew

Ingredients

• 0.7 cup cooking wine dry white
• 0.3 pound feta cheese cut into 1/4-inch cubes
• 4 tablespoons flat-leaf parsley chopped
• 2 cloves garlic minced
• 0.3 teaspoon fresh-ground pepper black
• 0.3 cup olive oil 
• 1  onion chopped
• 1 teaspoon oregano dried
• 1.5 teaspoons salt 
• 1.8 pounds shrimp shelled
• 3 cups tomatoes diced with their liquid (two 14 1/2-ounce cans)

Equipment

• sauce pan

Directions

1. In a large saucepan, heat the oil over moderately low heat.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the garlic and cook, stirring, 30 seconds longer.
4. Raise the heat to moderate and add the tomatoes with their liquid, the wine, oregano, and salt. Bring to a boil and cook over moderate heat, partially covered, stirring occasionally, until thickened, about 20 minutes.
5. Add the shrimp and pepper and bring back to a simmer. Simmer, covered, until the shrimp are just done, about 2 minutes. Stir in the cheese and 3 tablespoons of the parsley.
6. Serve topped with the remaining 1 tablespoon parsley.
7. Wine Recommendation: An acidic, assertive wine such as sauvignon blanc is a natural with the feta and shrimp. Look for a bottle from New Zealand or from California.