1 1/2 lb Shrimp, peel and devein

1/2 c Clam juice or fish stock

1/2 lb Feta cheese, sliced 1/4"

-thick, or crumbled cheese 2 c Greek tomato sauce

-----------------------------GREEK TOMATO SAUCE----------------------------- 3 tb Olive oil

1 Yellow onion, peeled and

-coarsley chopped 1 Clove garlic, minced

5 Very ripe tomatoes, cored

-and coarsley chopped -(about 4 1/2 cups) 2 tb Chopped parsley

2 ts Whole oregano

1 c Dry red wine

1 Can tomato sauce, 8 oz

1/4 ts Ground cinnamon

1/8 ts Allspice

Salt to taste Fresh ground black pepper Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes. Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups. Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve. May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly. Suggestions: Good served over spiral vegetable flavored pasta. Substitiue: Rock Shrimp, Scallops or Orange Roughy