Baked Shrimp w/Tomatoes and Feta

By Treebs

Ellie Krieger

Ingredients

• 1 tbsp olive oil
• 1 med onion, diced (about 1 1/2 cups)
• 2 cloves garlic, minced (about 2 tsp)
• Two 14.5 oz cans no-salt-added diced tomatoes, with their juices
• 1/4 cup finely minced flat-leaf parsley
• 1 tbsp finely minced fresh dill
• 1 1/4 lbs medium shrimp, peeled and deveined
• 1/4 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 2/3 cup crumbled feta cheese (about 3 oz)

Preparation

Step 1

1.) Preheat the oven to 425 degree F.

2.) Heat the oil in an ovenproof skillet over med-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 the heat to med-low and let simmer for about 5 minutes, until the tomato juices thicken.

3.) Remove from the 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.