Greek Shrimp with Tomato and Feta

Something a little different than turkey :)

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, finely chopped

pinch hot red pepper flakes

1/2 cup dry white wine, chicken stock or water

1 - 28 oz tin plum tomatoes with juices or 2 lb fresh plum tomatoes peeled and chopped

1 tsp salt (I don’t add this)

1/4 tsp pepper

1 1/2 lbs large shrimp, butterflied but not split (750 g)

125 g Feta cheese, crumbled

3 tbsp pitted small black olives

2 tbsp chopped fresh parsley

1. Heat oil in a large deep skillet.  Add onions and cook gently on medium heat until tender.  If onions start to stick add a few tablespoons water and continue cooking until water evaporates.  Add garlic and hot red pepper flakes and cook a minute longer.  Add wine and cook until it is almost completely evaporated.
2. Add tomatoes, salt and pepper and bring to a boil.  Break tomatoes up with a spoon and cook, on medium heat, stirring often, until thick - 10 to 15 minutes.  Add shrimp and stir to cook well with tomatoes.  Transfer to a 3L baking dish.
3. Sprinkle shrimp with feta and olives.  Bake in a preheated 375F oven for 10 to 15 minutes until shrimp are cooked through.  Sprinkle with parsley.