Scald the tomatoes with boiling water, remove the peel, chop the pulp in a blender. Peel onions, chop with garlic. Wash peppers, core and finely chop. Heat the olive oil in a skillet, pass onion, add bell pepper and garlic and fry. Add tomato puree, salt, pepper and season with paprika. Simmer 30 minutes. Peel shrimps, leaving the shell on the tail, remove the intestinal vein. Heat oven to 200 degrees Celsius. Put shrimps in a refractory form, pour the tomato sauce, sprinkle with parsley leaves. Crumble the feta on top and bake in the oven for 5-10 minutes.