1 Tbsp. olive oil
1 large onion, finely minced
1 (28 oz.) can crushed tomatoes, packed in puree
1 Tbsp. finely chopped fresh parsley
1 1/2 tsp. freshly snipped dill
1 tsp. finely minced garlic
pinch of sugar
salt and freshly ground pepper to taste
1 lb. peeled and deveined large shrimp
2 oz. Feta cheese


In a large nonstick saucepan, heat the oil and sauté the onion over medium heat for 7 to 8 minutes or until soft and lightly golden, stirring often. Add the tomatoes, parsley, dill, garlic, sugar, salt and pepper. Bring to a boil. Cover, reduce heat and simmer slowly for 30 minutes, stirring occasionally. Preheat the oven to 375°. Generously spray a shallow ovenproof dish with vegetable cooking spray. Place the shrimp in the bottom of the prepared dish. Pour the cooked sauce over and crumble the Feta cheese on top. Bake for 10 to 12 minutes or until the shrimp are tender and the Feta cheese begins to melt slightly. Serve the shrimp hot. Serves 4.