Cassolette with shrimps

GARITHES YIOUVETSI :

Greece
4-6 Persons
1 kg of big shrimps
1 onion of average size
400 gr. tomatos
4 chive bits
2 cloves of garlic
125 gr. cheese "fêta"
1.5 dl white wine
2 spoons soup with chopped parsley
1 spoon coffee with marjoram
1.5 dl of extra virgin olive oil
salt and pepper

Remove the head of shrimps and peel them; Rinse them and dry them in an absorbing paper; Peel and chop onion, chive and tomatos; Crush garlic, curl cheese; Make fry onion, as soon as they are transparent, add chive, garlic and let return 2 minutes; Add tomatos, 1 spoon with parsley soup, marjoram, salt and pepper. cover and let with soft fire 30 minutes; Pour half of the tomato sauce in individual pots then add shrimps and the remainder of tomato; Powder with cheese and put at the furnace beforehand heated with 220 °C during 10 to 12 minutes; At the end of the cooking, the cheese melted and the shrimps took a colour dew. Powder with the parsley remainder and are useful.