From: Simply Recipes
Ok, I admit that I tried to cheat and use frozen pre-cooked shrimp in this dish. I wouldn't recommend going that route- go get yourself some fresh shrimp, or even some frozen uncooked shrimp. Still, even with that less-than-great substitution (hey, that's what I had in the house and wanted to make this at the last minute), this dish was tasty. Using the pre-cooked frozen shrimp just left me with a lot more liquid in the final dish than I think you would otherwise have. The flavors were really good, though, and it was quick to throw together.
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
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)
1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet 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.
2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
3 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.
Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.