Shrimp Saganaki - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
14 oz spring onions, trimmed, cut into quarters
2 cloves garlic, finely chopped
2 1/4 lb raw jumbo shrimp, peeled, deveined, tails intact
1/2 cup dry white wine
1/2 tsp sugar
1 (13.5 oz) can plum tomatoes
None None Tabasco sauce, to taste
1/3 cup fresh flat-leaf parsley leaves, roughly chopped
3 tbsp fresh dill sprigs
3 tbsp fresh mint leaves
6 oz feta cheese, crumbled
1 None lemon, zested, peeled then segmented
None None crusty bread, to serve

Preparation

Heat oil in a large frying pan over medium heat. Cook spring onions and garlic, stirring, until softened. Add shrimp and saute, stirring, until just pink.
Add wine, sugar, tomatoes, Tabasco and 1/2 the herbs. Bring to a boil then reduce heat to a simmer.
Arrange cheese and lemon segments on top of shrimp and sprinkle with lemon zest. Cook, covered, for 3 mins, or until cheese has softened. Season to taste. Sprinkle with remaining herbs. Serve with crusty bread.