Baked Shrimp with Tomatoes and Feta
1 yellow onion, diced
olive oil, for sauteing
sea or kosher salt and fresh black pepper
5-6 cloves garlic, minced
1 tablespoon dry oregano, crushed between your fingers
1 teaspoon dry thyme
1 can (14 ounce) diced tomatoes
1 pound medium raw shrimp, cleaned, tails off
3/4 cup crumbled feta or block feta cut into chunks
pasta, couscous, polenta or rice, for serving
1. In a 12-inch cast iron skillet or oven proof pan saute onion in enough oil to cover bottom of pan over medium-low heat until tender. Season well with salt and pepper. Add garlic, oregano and thyme, saute 4-5 minutes. Add tomatoes, season well with salt and pepper, simmer 20 minutes. Preheat oven to 400 degrees F.2. Turn heat off sauce, mix in shrimp, sprinkle feta over top, bake for 15-20 minutes until bubbly and shrimp curl into half moons. Remove from oven, sprinkle with parsley, serve over pasta, couscous, polenta or rice.
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