This appetizing and richly flavored dish echoes the traditional flavors of Greek cuisine.

3 tablespoons extra virgin olive oil
1 onion—finely chopped
1 green pepper (capsicum)—diced
2 scallions (spring onions)—thinly sliced
3 cloves garlic—finely chopped
14 oz (420g) canned tomatoes—chopped
½ cup white wine
½ teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup long-grain rice
16 uncooked shrimp—peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2½ oz (75g) crumbled feta cheese

HEAT 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion and green pepper for 5 minutes, stirring occasionally. ADD the scallions and garlic and cook, stirring, for another 2 minutes. ADD the tomatoes, wine, oregano, salt and pepper and bring to the boil. REDUCE the heat to medium and simmer, uncovered, for 10 minutes. WHILE the stew simmers, cook the rice. ADD the shrimp, parsley and reserved tablespoon of olive oil to the stew and simmer, covered, for a further 3 minutes. SPRINKLE the feta cheese on top and place the skillet under a hot oven broiler to brown the feta (about 2 minutes). SERVE with the rice.