Shrimp and Cheese Soup

1 lb. peeled, deveined shrimp
1 Tbsp. butter or margarine
2 Tbsp. olive oil
1 medium onion, minced
1-2 garlic cloves, pressed or minced
1 C. dry white wine
8 oz. bottle clam juice
4 tomatoes, peeled and chopped
1 tsp. salt, or more to taste
3/4 tsp. dried oregano
1/2 tsp. freshly ground black pepper
4 oz. feta cheese, crumbled
1/4 C. chopped fresh parsley

Melt butter with oil in Dutch oven over medium heat. Add onion and garlic; saute 5 min.
Add wine and next 5 ingredients; bring to a boil. Reduce heat and simmer 10 min. or until thickened. Stir in cheese, and simmer 10 min. Add shrimp and cook 3-5 min. or just until shrimp turn pink. Stir in parsley.