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