Shrimp in Greek Tomato Sauce with Feta

  1 1/2 lb Shrimp, peel and devein             2 c  Greek tomato sauce           
    1/2 c  Clam juice or fish stock            2 tb Chopped parsley 
    1/2 lb Feta cheese, sliced 1/4"            2 ts Whole oregano
           -thick, or crumbled cheese          1 c  Dry red wine
      3 tb Olive oil                           1    Can tomato sauce, 8 oz
      1    Yellow onion, peeled and          1/4 ts Ground cinnamon 
           -coarsley chopped                 1/8 ts Allspice
      1    Clove garlic, minced              Salt to taste
      5    Very ripe tomatoes, cored         Fresh ground black pepper
           -and coarsley chopped                    
           -(about 4 1/2 cups)                      
      

    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