Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took first place in the State Journal’s international category in 1991 and was submitted by Kathy Zupan of Monona.

Greek-style shrimp

6 tablespoons butter or olive oil

3 large cloves garlic, minced

1 teaspoon crushed oregano

½ teaspoon salt

¼ teaspoon red pepper flakes

2 pounds cleaned and deveined shrimp

¾ cup dry vermouth

1 can (28 ounces) Italian plum tomatoes, drained and chopped

3 ounces feta cheese, crumbled

3 tablespoons minced fresh parsley and/or dill

Melt butter or heat oil in a large, heavy skillet over medium-high heat. Add the garlic and saute until softened. Stir in oregano, salt and pepper flakes. Add shrimp and saute briefly to sear. Remove to a shallow baking dish just large enough to hold the shrimp in a single layer. Add vermouth to the skillet and boil over high heat until reduced by half, about 3 minutes. Add the tomatoes and cook until heated through. Pour over the shrimp; top with feta cheese and bake at 400 F until the cheese softens and tomato mixture bubbles, about 7 minutes. Be careful not to overcook the shrimp. Sprinkle with parsley or dill. Good served over rice or pasta with crusty bread and a green salad. Yield: 6 servings.