Shrimp Scorpio

By bakers_delight85

Serve this hearty dish with rice, couscous, or orzo pasta.

Ingredients

• 2 Tbsp. olive oil
• 2 medium onions, finely chopped
• 1 garlic clove, mined
• 1/2 tsp. red pepper flakes
• 2 tsp. capers, drained
• 1/2 cup black olives, pitted and halved
• One 28-ounce can tomato puree
• 1/4 cup finely chopped parsley
• 2 Tbsp. chopped dill
• 1 tsp. salt
• Freshly ground black pepper to taste
• 1 pound medium shrimp (35 to 40 per pound), peeled and deveined
• 2 cups crumbled feta (about 8 ounces)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees F.
Heat the oil in a large ovenproof skillet over medium heat. Add the onions and cook, stirring often, until soft and translucent, about 4 minutes.
Add the garlic, red pepper flakes, capers and olives; cook, stirring constantly, until the garlic is fragrant, about 1 minute. Add the tomato puree, parsley and gill and bring to a simmer. Reduce the heat to low and cook, uncovered, until the mixture thickens to the consistency of spaghetti sauce, about 15 minutes. Add the salt and pepper.
Turn off the heat. Stir the shrimp into the sauce until they are well incorporated. Sprinkle the top evenly with the feta.
Place the skillet in the oven for 20 minutes, or until the shrimp are cooked through and the cheese is bubbling. Serve immediately.