Ingredients

• 3 tbsp. olive oil
• 2 1/2 cups chopped onions
• 1/4 cup finely chopped fresh parsley
• 1 clove garlic, minced
• 1/2 tsp. sugar
• 3 cups chopped fresh plum tomatoes (about 1 1/2 lbs.)
• 1 cup dry white wine, preferably retsina (Greek resinated wine)
• 1 1/2 lbs. shrimp, peeled and deveined
• 1 cup crumbled feta cheese

Instructions

• Preheat the oven to 425 F.
• Warm the oil in a nonreactive large skillet over medium heat. Add the onions and saute until a light golden brown, 7 min.
• Add the parsley, garlic and sugar and stir to mix.
• Add the tomatoes and cook until they soften and the liquid is absorbed, about 20 min.
• Add the wine to the skillet and cook until the liquid is absorbed.
• Add the shrimp and cook, stirring occasionally, for 30 seconds.
• Remove from the heat.
• Pour the shrimp and sauce into a 2 qt. casserole.
• Top with the feta cheese.
• Bake until the cheese melts, 5 min.