Shrimp Baked with Leek and Tomato

Ingredients

• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 medium leeks, cleaned, cut lengthwise and then crosswise in 1/4 inch pieces ( you should have about 2 cups)
• 2 cloves minced garlic
• 1 teaspoon dried oregano
• 1/2 cup dry or extra dry vermouth
• 28 ounce can of Italian style or San Marzano tomatoes
• 1 to 2 teaspoons granulated sugar
• 1/4 cup minced fresh dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped parsley
• 1 1/2 pounds peeled and deveined shrimp (I used 21-25 from the Gulf)
• 1 cup crumbled feta cheese (preferably creamy Bulgarian)

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