Ingredients

2 Tbsp. olive oil
1 medium onion chop
1 garlic clove minced
1 can tomatoes in thick puree-28 oz.
6 oz. tomato paste
1/4 C. dry wine or vermouth
2 Tbsp. chopped parsley
1 tsp. dried oregano
1/4 tsp. freshly ground black pepper
1 1/2 pounds medium shrimp peeled, de-veined
2 oz. feta cheese in 1/4 inch cubes

Cooking Instructions

Heat oil in a Saute pan and add the onion and garlic. Cook, stirring often, until the onion is softened, about 4 minutes. Transfer to a 3 1/2 quart crock pot. Add the tomatoes with their puree, the tomato paste, wine, parsley, oregano and pepper. Cover and cook for 6 to 8 hours on low. Increase the heat to high and add the shrimp. Cook just until the shrimp are firm and have turned pink, about 15 minutes. Stir in the feta cheese and serve immediately.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: