Directions

1. Heat oil in a large deep skillet. Add onions and cook gently on medium heat until tender about 5 minutes. If onions start to stick add a few tablespoons water and continue cooking until water evaporates. Add garlic and hot red pepper flakes and cook a minute longer. Add wine and cook until it is almost completely evaporated.
2. Add tomatoes, salt and pepper and bring to a boil. Break tomatoes up with a spoon and cook, on medium heat, stirring often, until thick—10 to 15 minutes. Add shrimp and stir to cook well with tomatoes. Transfer to a 3L baking dish.
3. Sprinkle shrimp with feta and olives. Bake in a preheated 375°F (190°C) oven for 10 to 15 minutes until shrimp are cooked through. Sprinkle with parsley.

Bonnie says: Serve this updated Greek classic over rice, couscous or orzo (rice shaped pasta).

Fran says: Cheese is rich in calcium, protein and B vitamins. Choosing lower fat cheeses gives you all the nutrition with less fat and less calories. Olive oil is a rich source of mono­unsaturated fatty acids, vitamin E and unique disease-fighting phytochemicals. The components in olive oil are helpful in lowering heart-disease risk.