Shrimp, Baked with Tomatoes and Feta

By fireandfrost

Ingredients

• 1 teablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced (2 teaspoons)
• 2 14.5 ounce cans no-salt diced tomatoes w/ juice
• 1/4 cup finely minced fresh flat-leaf parsley
• 1 tablespoon finely minced fresh dill
• 1 1/4 pounds frozed and thawed med shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup crumbled feta cheese (about 3 ounces)

Preparation

Step 1

Preheat oven to 425 F.

Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from heat. Stir in the parsley, dill and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.