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Baked Shrimp with Tomatoes and Feta

This is wonderful as a dip with pita bread or as a meal with some crusty bread.
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Ingredients
  

  • 4 tablespoons extra virgin olive oil
  • 1 cup shallots or red onions thinly sliced or finely chopped
  • 4 cloves garlic thinly sliced or minced
  • 2 pounds ripe tomatoes skin removed (see *note after Steps) and diced (or one 28 ounce can petite diced tomatoes, or a mixture of both)
  • 1/4 cup fresh parsley finely chopped and divided
  • 2 tablespoon fresh dill finely chopped and divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds of large shrimp peeled, deveined, and cut into pieces (for a dip), or leave whole (for a meal)
  • 4 ounces Greek feta cheese crumbled
  • 1/2 teaspoon dried oregano divided
  • 1/2 tablespoon each of basil and spearmint for additional garnish (optional)

Instructions
 

  • Heat 3 tablespoons of olive oil in oven proof skillet over medium heat.
  • Add shallots/onions and garlic and season with salt and pepper and cook until soft, about 5 minutes.
  • Add diced tomatoes to pan and combine well. Let cook until the tomatoes have softened and released their juices.
  • Add 1/2 of the parsley, dill, and oregano, stir and continue to cook a few more minutes until juices have reduced to almost half (about 10 minutes). Turn off heat.
  • Take shrimp and add 1 tablespoon of olive oil and season with a little salt and pepper and stir.
  • Add the shrimp to the tomato mixture and stir to combine evenly, then lay several whole pieces of shrimp on top.
  • Add crumbled feta over the whole dish and sprinkle with the rest of the oregano.
  • Place in oven at 425 degrees Fahrenheit for about 10 minutes, until bubbly and cheese has slightly melted. Don’t let it go too much, you don’t want to dry up the dish. You want some juices in there to slop up with some crusty bread 🙂 .
  • Remove from oven and let rest for 5 minutes, the pan is HOT, so be careful. Sprinkle the top with rest of parsley and dill, and basil and mint (if using)

Notes

To remove skin from fresh tomatoes make an X with a knife on the bottom of the tomatoes and carefully plunge into boiling water for about 25-30 seconds. Remove and let cool to touch. Pick up tomato and simply peel the skin off with your fingers, it comes off easy.