Adapted from simplyrecipes.com and maybe 101 Cookbooks...I can't remember.
I halved this recipe because I think that cooked shrimp eaten as a leftover is NOT good eats. It's rubbery and chewy and just, well, ick. So when I make a shrimp dish I make just enough to eat for dinner.
* 1 Tbsp olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 14.5-ounce cans of diced tomatoes
* 1/4 cup minced fresh parsley (I omitted b/c my plant isn't big enough yet)
* 1 Tbsp minced fresh dill or 1 teaspoon dried dill
* 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined, thawed if frozen (I used frozen from TJs)
* Pinch of salt, more to taste
* Pinch black pepper, more to taste
* 3 ounces feta cheese (about 2/3 cup, crumbled)
Preheat oven to 425°F. Heat oil in a large, oven-proof skillet (a dutch oven works nicely here) on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes. Remember that shrimp will continue to cook a bit once taken off the heat so keep this in mind as to avoid over-cooked shrimp. I served with whole wheat fettucini and a warm chunk of ciabatta.
***Edited to add that when I made this yesterday my oven was already in use so I did the whole thing on the stove top. I put the lid on to help cook the shrimp but since it's on the stove top and not in the oven it will cook faster so keep an eye on the shrimp.