Greek Shrimp with Tomato, feta, and Oregano
2 pounds small to medium shrimp, deveined and cleaned
1 medium Onion, peeled and chopped finely
2 to 3 cloves Garlic, peeled and chopped finely
4 Tomatoes, cut the core and remove the pulp with seeds
1 small slab Feta Cheese, broken into pieces
2 teaspoon dried oregano
2 teaspoon fresh oregano, cut the pieces
2 to 3 Tablespoon Olive oil
1 to 2 teaspoon salt
2 green jalapeno peppers, deseeded and chopped finely
2 teaspoon parsley, chopped finely
In a heated pan add onion and garlic, sauté it, add dried oregano and some salt. Remove the mixture and set it aside.
Add tomatoes to the same pan and cook the tomatoes, add green chili. Cook this mixture for some time and then add shrimp. Add some salt.
Preheat the oven to 375 degrees. In a decorative rectangular tray add the tomato and shrimp mixture and also the onion and garlic mixture. Add feta and bake it for 12 minutes or more if the shrimp looks uncooked.
Add fresh oregano and fresh parsley. Serve hot with orzo pasta or buttered rice.