Caputo’s Baked Shrimp with Feta

1/2 cup olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 cup green onions, chopped
1 28 oz. can chopped tomatoes
1/2 cup dry white wine
1/4 cup parsley, chopped
1 t fresh oregano, (you may substitute 1/4 t dried)
1 T fresh basil, chopped
1/4 cup fresh mint, chopped
salt and freshly ground pepper to taste
2 T flour
2 lbs shrimp, cleaned and precooked, do not overcook
1/2 cup feta cheese, crumbled
lemon wedges

Heat olive oil in a medium saucepan, add the onion, garlic and green onions, saute until transparent. Add the tomatoes, wine, 1/2 of the parsley, oregano, basil, mint, salt and pepper and simmer covered for about 30 minutes. Remove 1 cip of the liquid and disolve the flour in this liquid, return to saucepan and stir well until mixture thickens, about 2 minutes. Spoon 1/2 of the sauce mixture in a 9×13 baking dish. Layer the shrimp over the sauce, then cover with remaining sauce. Sprinkle the dish with feta cheese and bake in a 400 degree oven for about 10 to 15 minutes or until feta is melted and lightly browned on top. Remove from oven and sprinkle with remaining parsley and serve immediately with plenty of lemons.

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