Name: Baked Shrimp with Tomatoes and Feta
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H21M0.000S
Total time: P0Y0M0DT0H36M0.000S
Yield: 4 servings, serving size 1 1/2 cups
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced (about 1 1/2 cups); 2 cloves garlic, minced (about 2 teaspoons); 2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices; 1/4 cup finely minced fresh flat-leaf parsley; 1 tablespoon finely minced fresh dill; 1 1/4 pounds medium shrimp, peeled and deveined; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2/3 cup crumbled feta cheese (about 3 ounces)

Directions

Preheat the oven to 425 degrees F.
Heat the oil in an oven proof skillet over a medium-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 medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
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 cheese melts, about 12 minutes.

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Baked Shrimp with Tomatoes and Feta

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