BAKED SHRIMP WITH TOMATOES AND FETA
Adapted slightly from Ellie Krieger's The Food You Crave, this makes a quick-and-easy elegant main dish, served over rice or orzo. Serves 8.
2 Tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 28-oz cans diced tomatoes, with their juices
1/2 tsp kosher salt, or more to taste
1/2 cup finely minced flat-leaf parsley
2 Tbsp minced fresh dill, or more to taste
2-1/2 lbs medium (31-40 size) shrimp, peeled and deveined
1/2 tsp fresh ground black pepper, or more to taste
6 oz crumbled feta cheese
Preheat the oven to 425°F.
Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, 3 minutes. Then add the garlic and cook for 30 seconds. Add the tomatoes and salt, and bring to a boil. Reduce the heat to medium-low and let simmer for 5 minutes, or until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, shrimp and black pepper. Taste the sauce, and add salt if needed. Sprinkle the feta over the top, and bake on the middle rack of the oven until the shrimp are cooked through and the cheese begins to soften, approximately 12 minutes. Serve hot or warm, over rice or orzo.