Shrimp Santorini

This is an update to a recipe I originally posted in 2010. One of my former co-workers is a chow-hound like I am.  She and her sister made this dish and knowing I would probably like it, brought me the recipe, originally found on allrecipes.com.  It was posted there by a Chicago denizen after she made this dish with her sister.

It is an easy dish to make ahead of time, throwing everything together at the last minute in a casserole dish, and baking for an hour.  For convenience, buy frozen, peeled, de-veined shrimp and thaw at the last minute in a colander under cold, running water, tossing occasionally until all the shrimp have thawed, about twenty minutes.

Ingredients
1/2 stick butter
2 tbsp minced garlic
1 bunch flat leaf parsley, chopped
2 pints grape tomatoes, halved
2 cups dry white wine
2 lbs peeled, de-veined medium shrimp
4 oz crumbled feta cheese
juice from two fresh lemons

The Recipe
Melt the butter in a medium saucepan over medium high heat. Stir in the garlic and parsley, and saute for a minute. Add the tomatoes and saute for a minute more. Then add the white wine.

Bring the ingredients to a simmer, turn the heat down to medium low and cook gently for 30 minutes or so until the sauce has reduced a bit and slightly thickened.

Preheat the oven to 275 degrees, or 300 degrees at high altitude.

Stir the shrimp into the sauce and cook for just two minutes.  Remove from the heat and pour the mixture into a shallow casserole dish, then sprinkle the feta cheese on top.  Bake uncovered for 45 minutes to an hour until the cheese is melted and bubbly.

Squeeze the two fresh lemons over the dish before serving.  The dish is meant to be served over rice, but a delicate pasta, like capellini would also work well.