1 (26-ounce) can or box diced tomatoes

1 tablespoon dried Greek oregano

Salt and freshly ground black pepper, to taste

Red pepper flakes, to taste

2/3 cup coarsely crumbled Greek or Bulgarian feta cheese

1 1/2 pounds extra-large shrimp, peeled and deveined

2 tablespoons finely chopped fresh mint, plus mint sprigs for garnish

1. In a large casserole or saute pan heat the oil over medium-high heat. Add the leeks and saut until softened and lightly browned about 4 to 6 minutes. Add the garlic and saute for 1 minute. Add the wine, tomatoes, oregano and salt, pepper and red pepper flakes to taste.

2. Increase the heat to high, bring to a boil, then reduce the heat to medium and cook, stirring a few times, until the mixture becomes sauce-like, about 5 minutes. Add a bit more wine or water if you like a thinner sauce.

3. Stir in the cheese, then the shrimp. Cover the pan, reduce the heat to medium, and cook until the shrimp are pink and just cooked through and the cheese begins to melt, about 3 minutes.

4. Sprinkle with chopped mint. Taste for seasoning. Garnish with the mint sprigs and serve immediately from the pan.

Recipe note: Serve plenty of crusty bread on the side.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.