Feta Shrimp
rec.food.restaurants/Lee Charles Wendell (1999)

6 med sized tomatoes, diced (peeled if you have the patience)
2 med onions
2 tbsp olive oil
two cloves garlic, chopped
3 tbsp parsley
1/2 tsp sugar
1/4 tsp oregano
1/4 tsp thyme
salt and pepper to taste
1-2 lbs raw shrimp (depends on how much you want to eat)
1 cup feta cheese

Start by cutting the onions into rings as thin as possible. Saute
the onions in olive oil until they start to become transparent, and add
the tomatoes, sugar, parsley, garlic, oregano and thyme. Cover and simmer in a Dutch oven for approximately twenty to thirty minutes. I add about three tbsp of the feta cheese brine to the mix instead
of the salt (for those who care).

Peel the shrimp and rinse. Dice the feta cheese.

Once the sauce has cooked (looks kinda watery), remove from heat, add shrimp on top of the sauce, and sprinkle the feta cubes onto that.

Place in a pre-heated oven at 375-400 degrees until the feta melts or turns a golden brown on the edges (approx fifteen minutes).

While this is cooking, you can prepare the bed for the sauce, which is traditionally rice, but we have modified it to include spinach fettuccine (for presentation), Couscous, or any other of the pasta family.