Ingredients (serves 2)

• 400g fresh shrimp, peeled and deveined
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup dry white wine (optional, but recommended for depth)
• 2 ripe tomatoes, finely chopped (or 1 can of good-quality chopped tomatoes)
• 1/2 tsp sugar (to balance the acidity of the tomatoes)
• 1/2 cup Greek feta cheese, crumbled
• A few fresh basil leaves or chopped parsley
• Sea salt, freshly ground black pepper
• A pinch of chili flakes (optional, for a subtle heat)

Method::

1. Heat the extra virgin olive oil in a skillet over medium heat. Sauté the onion until soft and translucent.
2. Add the garlic and cook for about 30 seconds, just until fragrant.
3. Deglaze with white wine and let it simmer for 2–3 minutes.
4. Stir in the tomatoes and sugar. Season with salt and pepper, and let the sauce simmer gently for 10 minutes, allowing the flavors to meld and thicken slightly.
5. Add the shrimp and cook for 3–5 minutes, just until they turn pink and opaque. Be careful not to overcook.
6. Remove from heat, sprinkle the crumbled feta on top, and let it soften slightly from the residual heat.
7. Garnish with fresh basil or parsley, and a final drizzle of extra virgin olive oil if desired.
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To serve:

Pair with crusty bread, or serve over a bed of fluffy rice or al dente pasta. A chilled glass of white wine makes the perfect accompaniment.