An amalgam of two recipes I found online: shrimp with tomato sauce and feta.
I’d seen some mention of this combination somewhere on the internets, and it stuck (as so many recipes do until I realize them — does this happen to you too?).
We happened upon some good-looking Gulf shrimp, and in our renewed effort to clear out the freezer, I also recalled that I had a quart of Marcella sauce squirreled away. The perfect confluence of events.
The result tasted exactly as I’d imagined (and hoped) it would, and I was gratified to hear from a Greek acquaintance that it is “ultra Greek.”
Definitely a new favorite.