Greek Shrimp

3/4 pound frozen shrimp
1 small onion, chopped
1/2 teaspoon powdered or crushed oregano
1 bay leaf
1 tablespoon chopped fresh parsley
3 tablespoons olive oil
1 can tomato wedges
1/4 cup dry white wine
1/2 teaspoon salt
Fresh ground pepper, to taste
1 1/2 teaspoons cornstarch
2 to 4 ounces feta cheese, crumbled

Sauté onion and spices in oil, in a skillet or pot that can be served at the table. Drain tomatoes; reserve juice. Chop tomatoes coarsely and add to skillet along with wine, salt and pepper; cook over high heat 5 minutes.

Mix cornstarch and reserved tomato juice and stir in. Cook over medium heat until thickened. Add shrimp and cook on low heat until pink and curled. Remove from heat and stir in cheese. Serve immediately.