Shrimp with tomatoes and Feta

(WTNH) - Shrimp with tomatoes and Feta - Garithes Santorini

Ingredients:
1 1/2 pounds raw shrimp (or raw frozen)
6 tablespoons olive oil and 2 tbsps butter
1 medium onion or 4-5 scallions, chopped
3 cloves of garlic, finely chopped
1/2 cup dry white wine
Juice from 1/2 lemon
4 tomatoes, peeled and chopped (or a 24 ounce can plum tomatoes)
1/2 teaspoon oregano
2 tablespoons fresh parsley, chopped
1 tablespoon basil, chopped
1 teaspoon salt, 1/2 teaspoon pepper
1/4 pound Feta cheese, crumbled
½ cup chopped olives for accent

Method:
Shell and de-vein the shrimp. If using frozen, let thaw in the refrigerator. Wash and pat dry. Set aside. Heat the olive oil and sauté onion and garlic until soft. Stir in the tomatoes, wine, lemon juice, 1 tablespoon of the parsley, salt, pepper, and oregano. Bring to a boil. Cook uncovered until mixture thickens slightly. Add the shrimp. Cook over medium heat until shrimp turn pink, about 6-8 minutes. Stir in Feta cheese and olives, sprinkle with basil and the rest of parsley. Serve with rice or orzo.