Ingredients
- The shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 teaspoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon grated lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- The tomato sauce:
- 2 teaspoon olive oil
- 1/2 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) petite diced tomatoes
- 1/3 cup feta cheese
- Salt and pepper, to taste
Details
Preparation
Step 1
The shrimp:
Preheat the oven to 500 degrees F.
In a large medium-sized bowl, toss the shrimp with the olive oil, lemon zest, oregano, salt and pepper.
Transfer the shrimp to an oven-proof dish and spread in a single layer.
Roast until the shrimp are pink and just cooked through, approximately 5 minutes
The tomato sauce:
Heat the olive oil in a large skillet set over medium heat.
Add the onions and cook until tender, 7 to 8 minutes. Add the garlic and cook for additional 30 seconds.
Stir in the diced tomatoes, with their juices, and bring the mixture to a simmer. Simmer until the sauce begins to thicken, about 15 minutes.
Stir in the feta cheese and roasted shrimp and simmer to combine flavors, 2 to 3 minutes. Serve over pasta or rice.
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