1 medium sweet onion, chopped
4 cloves of garlic, minced
1 cup red wine (I use Chianti but please just use wine that you like!)
28 ounces canned diced tomatoes
1 pound or a little more of shrimp, 20 to 30 a pound with no shells or poop
1⁄4 cup fresh parsley, chopped
1 teaspoon herbs de provence
4 ounces feta cheese, crumbled
1) Preheat the oven to 400 degrees
2) Saute a tablespoon of olive oil with onions over medium heat in an oven proof skillet for five minutes. Add the garlic and cook for another minute.
3) Add the wine and turn the heat to high. Once it boils, add the diced tomatoes, herbs de provence, salt and pepper and stir it up. Once it boils again turn the heat down and let it simmer for five minutes.
4) Take the skillet off the heat and add the shrimp and and parsley. Stir it up and top it with the feta cheese. Bake it in the oven uncovered for about fifteen minutes. Eat with a bunch of French bread or over pasta.