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Wash and pat shrimp dry. Sprinkle with lemon juice. Saute green onions and garlic in oil in a large skillet until tender, about 3 minutes. Stir in chopped tomatoes, wine, salt, pepper, basil and 1 tablespoon parsley. Lower heat; simmer, uncovered, for 15 minutes or until mixture thickens slightly; stir in shrimp and lemon juice; cook over medium heat just until shrimp turn pink and feel firm, about 5 minutes. Remove from heat; add cheese and sprinkle with remaining parsley.
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards