3 cloves garlic, minced
6 medium tomatoes, seeded, peeled and diced
3 tablespoons tomato paste
1 1/2 cups dry white wine
3/4 teaspoon crushed dried oregano
4 bay leaves
A dash of crushed red pepper flakes
2 pounds large raw shrimp, peeled and deveined
Freshly ground black pepper
1 cup crumbled feta cheese
Heat oil in a large non-stick skillet. Add garlic and tomatoes and saute over medium heat until tender, about 5 minutes. Add tomato paste, wine, oregano, bay leaves and red pepper. Bring to a boil. Reduce heat to medium-high and cook until slightly thickened, about 2 minutes.
Add shrimp. Reduce heat to low. Cover and simmer until shrimp is done, about 10 minutes. Remove from heat; discard bay leaves.
Season to taste with pepper. Spoon over orzo. Sprinkle with feta cheese.
Yield: 6 servings.
To Freeze: Prepare as indicated above, omitting shrimp. Cool tomato mixture completely. Spoon into gallon-sized ziploc freezer bag, being careful to press as much air as possible out of the bag before sealing, and lay flat on a cookie sheet to freeze.
Frozen Preparation: Defrost tomato mixture. Heat in a large non-stick skillet until hot. Meanwhile, defrost a 2 pound bag of raw shrimp (it is very important to get "raw" shrimp and not "cooked" shrimp), peel and devein. Add shrimp to the tomato mixture. Reduce heat to low, cover and simmer until shrimp is done (about 10 minutes). Remove from heat, discard bay leaves. Season to taste with pepper. Spoon over orzo. Sprinkle with feta cheese.