I don't know the origin of this recipe or the original name but friends of ours (Mike & Bev) served it to us one night for dinner with a tossed salad and a crusty loaf of bread!! It was awesome and I have been making it ever since. A great "friend get together meal" as we serve it straight from the cook pot in the middle of the table and soak up all the great juices with the crusty bread.. Yummy!!!
1Heat olive oil over medium-high heat in a 10-inch, non stick skillet.
Add onions, zucchini, and garlic. Cook and stir until vegetables are softened, about 5 minutes.
Add oregano and cook 30 more seconds.
Add wine, tomatoes, vinegar, salt and pepper. Mix well. Reduce heat to a medium and simmer, uncovered, for about 8 minutes, until most of the wine has evaporated and the tomatoes are broken up.
Stir in basil and shrimp.
Cook and stir until shrimp turns pink and is cooked through, about 4 minutes. Be careful not to overcook.
Remove from heat and sprinkle with feta cheese and parsley.
Serve hot. (with a loaf of excellent bread and a green salad)