Greek Shrimp with Tomatoes and Feta Cheese

This taverna specialty of the Athenian port of Piraeus is called yiouvetsi, the word for the deep, round clay vessels used throughout Greece to cook meat, game, fish, and poultry in wood-fired ovens. Yiouvetsi come in all sizes. For this dish you may substitute a two-quart earthenware saucepan, casserole, or cazuela. The thick tomato sauce studded with cubes of feta slows things down, producing in the end wonderfully sweet and tender shrimp.