2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1/4 cup dry white wine
14 oz. can of diced tomatoes in juice
2 lbs. jumbo shrimp (20-30 count), shelled and deveined
1/2 teaspoon salt
1 teaspoon ground fresh pepper
8 ounces crumbled feta cheese
3 tablespoons chopped fresh basil
1 teaspoon oregano
Steamed rice
Preheat the oven to 350°F.
In a medium saucepan, heat the olive oil at medium and add the garlic, sauteing until fragrant, about 1-2 minutes. Add the wine and simmer for 2 minutes. Add the tomatoes and simmer for 15 minutes.
While sauce is cooking, place the shrimp, spread evenly, in a baking dish coated with cooking spray. Make sure it is deep enough to hold the shrimp when covered with the sauce. Sprinkle the shrimp with the salt and pepper, feta, oregano and 2 tablespoons of the basil. Pour the sauce on top, to cover evenly.
Cover with aluminum foil and bake for 15 minutes. Serve over steamed rice and sprinkle each serving with some of the remaining basil.
Adapted from "The Perfect Match"