Instructions: Preheat oven to 425.

Warm the oil in a large skillet over medium heat. Add the onions and saute
until light golden brown - approximately. 7 minutes. Add the parsley, garlic and sugar and stir to mix. Add the tomatoes and cook until they are
softened and their liquid is absorbed, about 20 minutes. Add the wine to the skillet and cook until the liquid is absorbed. Add the shrimp and cook, stirring constantly for 30 seconds. Remove from heat.

Pour the shrimp and sauce into a 2 quart casserole. Top with Feta cheese.

Bake until the cheese melts, about 5 minutes.

NOTES : We had this for dinner tonight and it was really good. I did not cook off all the liquid when I added the wine because I wanted some liquid left for when I put it over the pasta. If you do cook all the liquid off, you could serve it along side rice or pasta.

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