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1/2 cup olive oil
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2 crushed garlic cloves
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1 large onion, sliced thin
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2/3 cup dry white wine
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4 large tomatoes, peeled and chopped (can use canned)
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1/4 cup chopped flat leaf parsley
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1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
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1/2 teaspoon ground pepper
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2 punds shrimp, shelled, deveined and halved lengthwise
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1/2 pound feta cheese
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About 20 calamata olives
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