a little of each

Ingredients

2 cups chopped onion

2 cloves garlic, minced

2 Tbl butter

2 Tbl olive oil

4 cups fresh tomatoes, peeled, seeded and chopped

1 Tbl fresh dill weed, minced

1 Tbl fresh basil, minced

1 tsp dry mustard

1 tsp sugar

½ cup parsley, chopped

1 tsp salt

½ tsp black pepper

2 lbs shrimp, peeled and deveined

½ cup white wine

½ lb feta cheese, crumbled

Directions

In a large skillet with cover, sauté the onion and garlic in olive oil and butter until golden. Stir in the next eight ingredients, tomatoes through black pepper. Simmer for five minutes. Add shrimp and wine. Continue simmering and stirring about three minutes or until shrimp is cooked through. Don’t overcook. Turn off heat. Sprinkle cheese over mixture. Cover with lid and let sit two minutes or until the cheese has slightly melted. Serve from the skillet with crusty French bread and a green salad. Note: to make the recipe more like Bonefish’s, use crushed tomatoes instead of chopped and add some cream to make a thicker sauce.