Greek Shrimp with Feta and Tomatoes

By foodiva

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1/2 tsp kosher salt
• 5 cloves garlic, minced
• 1 28 oz can of whole tomatoes
• 1 tsp dried oregano
• 1/4 tsp dried red pepper flakes
• kosher salt and black pepper, to taste
• 1 lb extra large shrimp, peeled and deveined, leaving the tail on if you wish
• 1/4 cup brandy
• 6 oz feta cheese
• 1/4 cup fresh dill, chopped
• 2 cup cooked rice, white or brown

Details

Servings 4
Preparation time 5mins
Cooking time 33mins
Adapted from justalittlebitofbacon.com

Preparation

Step 1

Instructions

Adjust the oven rack to the upper middle position and begin preheating the broiler.

Heat 1 tbsp of the olive oil in a large oven safe skillet over medium heat. Add the salt and onion and saute for 4-5 minutes. Add the garlic and saute for about 30 seconds. Drain the tomatoes through a fine mesh strainer into a bowl. Reserve the liquid. Add the tomatoes, 1/2 cup of the tomato liquid, oregano, and red pepper flakes. Bring to a simmer and let bubble for 15 minutes, breaking up the tomatoes with the edge of your spoon. If the sauce gets too dry, add more of the liquid.

In a second skillet, heat the remaining tablespoon of olive oil over medium heat. DO NOT use a non-stick skillet!!! You will be flambeing and flames are BAD for non-stick. (And bad for you!) Add the shrimp and give them a quick saute to heat up, about 2 minutes. Then add the brandy and warm it through. Take the pan off the heat and light the brandy with a long lighter. Swirl the skillet and move it on and off the heat so the pan is warm enough to keep the brandy at a gentle flame. Once the fire goes out, transfer the shrimp to a bowl.

Stir the liquid from the shrimp into the tomato sauce. Then top the sauce with the shrimp. Scatter the feta over everything, making sure you get most of it on the shrimp. Move the skillet into the oven and broil for about 3 minutes, or until the cheese gets soft and browns a little.

Top with fresh dill and serve over rice.