3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons minced fresh parsley, divided
1 tablespoon minced fresh basil
1/2 teaspoon dried thyme leaves
4 cups peeled, seeded and chopped fresh ripe tomatoes
1 cup pitted whole Greek olives
1/2 cup white wine
2 pounds large shrimp, peeled and deveined
Salt and pepper to taste
4 ounces feta cheese, crumbled
1 tablespoon minced fresh mint
1. Warm olive oil in large skillet over medium heat; saute onions and garlic until onions are translucent and just golden. Add one tablespoon of the parsley, the basil and thyme. Stir until fragrant; then add tomatoes, olives and wine.
2. Bring to a boil; then reduce heat back to medium and cook until sauce has thickened slightly, about five minutes. Stir in shrimp, cooking just until pink, three to five minutes.
3. Salt and pepper to taste. Sprinkle with crumbled feta, minced fresh mint and the remaining tablespoon of minced parsley.
This recipe is great over steamed rice.