hrimp Baked in Tomatoes and Feta

By á-1672

Ingredients

• 1 large onion
• 5 garlic cloves
• 2 tbsp olive oil
• 7 large tomatoes (about 6 cups chopped)
• 1 ½ tbsp dried oregano
• Salt and pepper
• 1 lb frozen shrimp (31-40 per lb)
• 4-5 oz feta cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 Chop tomatoes into eighths (or smaller if you want to reduce cooking time). Finely chop the onion and mince the garlic. Put onion and garlic into a large skillet with about 2 tbsp olive oil. Cook on medium heat until onions are softened (8-10min). Add tomatoes and oregano. Bring heat up to medium high and cook, stirring occasionally, until tomatoes break down and are easily smashed with a spoon (about 10 min). If the tomatoes were particularly juicy, continue simmering to reduce the sauce slightly so that you don’t end up with a watery final dish. You’re just looking for a typical tomato sauce consistency. Once tomatoes are done, add salt and pepper to taste (I use about ½ tsp salt and ¼ tsp pepper). Go a little easy on the salt because the feta is still coming. Add shrimp (break up if stuck together) and cook until you just see the tiniest amount of pink. Pour everything into a large baking dish (I use an 8×10 2 quart) and top with feta. Bake until shrimp is done and feta is slightly browned (about 10-15 min). Serve with 2 cups orzo pasta