Add tomatoes with juice to saucepan, stirring constantly. Cook until tomato mixture has reduced to 2 cups (about 15 minutes)
28 ounces canned Italian tomatoes, plum or San Marzano
Add Clamato juice, oregano, cloves, cinnamon, black pepper and olives; cook on low for 3-4 minutes; allow sauce to simmer while you prepare the shrimp
½ cup Clamato juice, 1½ teaspoons dried oregano, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon, 1 teaspoon black pepper, 2 tablespoons chopped Kalamata olives
In a separate saucepan, on low heat, melt butter; add shrimp to pan and cook 2 minutes per side, coating the shrimp in the butter
2 tablespoons butter, unsalted
Spoon tomato mixture into a baking dish; nestle shrimp into tomato mixture (include the butter)
Sprinkle crumbled Feta cheese over mixture; bake @ 350°F on middle rack until cheese is bubbly and hot
4 ounces crumbled Feta
Garnish with fresh dill and serve with Pita bread
fresh dill for garnish (optional)
Notes
Tomatoes:San Marzano tomatoes are best for this recipe; if you can't find them, use any diced canned tomatoes, but you may have to add a little sugar if you use anything other than San Marzano.Clamato juice:If you don't have any, you can use 1/4 cup of clam juiceKalamata olives:You can substitute with chopped green olives or capers