Baked shrimp with tomatoes and feta

I pinned this recipe (originally from Ellie Krieger) and have been looking forward to making it since. At first I thought that shrimp + feta was a weird combination, but when I thought about it some more, it sounded good combined with all the other ingredients. 

 

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I'm glad I tried it because this dish is light, simple, and very flavorful. I love almost anything that contains olives, and this was no exception. It was really easy to make this sauce, but it also felt pretty elegant and special in a way - it was probably the shrimp, which is a treat for us.

 

 

I served this dish with a mix of Israeli couscous and tri-color orzo from my local grocery. You can serve it over any pasta of your choice. It should serve about four people.

Baked shrimp with tomatoes and feta

1 tablespoon extra virgin olive oil

1 sweet yellow onion, diced

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 teaspoon dried oregano

1 teaspoon dried basil

2 cans (14.5 oz. each) diced tomatoes

sea salt and fresh cracked black pepper, to taste 

about 3/4 to 1 lb of medium shrimp, peeled and de-veined

about 1/3 cup pitted Kalamata olives, roughly chopped

about 3 oz. feta cheese, crumbled

handful of flat leaf parsley, chopped

cooked couscous or pasta of your choice, for serving

Preheat the oven to 425 degrees. Heat the olive oil in a large oven-proof skillet over medium heat. Add the onion. Stir and cook until it turns translucent. Add the garlic, red pepper flakes, oregano, and basil. Stir and cook until fragrant, about 1-2 minutes.

Add the tomatoes and stir well. Season with salt and pepper. Let the mixture come to a boil and then reduce to a simmer. Let cook for about 10 minutes, or until it thickens slightly.

Stir in the shrimp, olives, and half the parsley. Remove from the heat. Top with the feta. Place in the oven and bake until the shrimp are pink and cooked through, about 12 minutes.

Top with the remaining parsley and serve hot over couscous or other pasta.